- Start this traditional recipe by washing and drying the quetsches. Split them in four, delete the nuclei, then place them in successive layers in a large terrine by alternating them with a layer of sugar.
- Add the lemon juice and let macerate overnight, with a housing and ambient time.
- The next day, pour the quetsches and all the juice they returned to a bassine with bonfit.
- Add the cinnamon powder or a cinnamon stick.
- Bring your bassine to bassine to bass. From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes.
- Maintain a high fire and stir often. Check the cooking by pouring a few drops on a cold plate then tip the plate. Quetsches jam must flow slowly.
- Split and then proceed to the jars, close them and return them for 1 minute, then put them back to the right to let them cool.
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