Recipe Cinnamon plum jam

A small, tasty plum, quetsche is a traditional recipe in Alsace. Even the storks think it's the best jam! So get out your jam pan and see for yourself. And here's the chef's tip: cinnamon powder for the finishing touch!

Confiture de quetsches à la cannelle
Preparation time:
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Number of persons: Several
  • 2 kg quetsches
  • 1 cinnamon stick, 5 cm long
  • 1.2 kg granulated sugar or 1.8 kg jelly sugar
  • juice of one lemon

Recommended products

We recommend: Jam jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


  • Start this traditional recipe by washing and drying the plums. Split them into quarters, remove the stones and place them in successive layers in a large bowl, alternating with a layer of sugar.
  • Add the lemon juice and leave to macerate overnight, covered and at room temperature.
  • The next day, pour the plums and all their juice into a jam pan.
  • Add the cinnamon powder or a cinnamon stick.
  • Bring your jam pan to the boil. From this point, count the cooking time: 7 minutes with a sugar jelly, otherwise 15 to 20 minutes.
  • Keep over a high heat and stir often. Check that the jam is cooked by pouring a few drops onto a cold plate and then tilting the plate. The plum jam should run gently.
  • Skim off the foam and immediately pour into the jars, close them and turn them over for 1 minute, then put them upright again to cool.

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