Plum Apple Cinnamon Jam

For the plum-apple-cinnamon jam, wash the plums, remove the seeds and cut into small pieces. Peel and core the apple and cut it into small cubes as well.

Put the fruit in a saucepan, bring to the boil with 250 g sugar and simmer for about 10 minutes. Remove the saucepan from the heat and mix with cinnamon and the Hermitage Aid.

While still hot, pour into sterile jars with screw tops and turn upside down, cool on a tea towel.

Label and store in a cool/dark place.

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