Preparation of Hessian Latweje

The original production of Hessian “Latweje”. It is rarely made today, mostly by rural women’s groups or Ae.

On the first day of preparation, about 1-1 1/2 hundredweight of plums are washed and pitted. Already this in convivial round, otherwise it is much too much for one.

On the second day the plums are put into a large copper kettle and already in the early morning they start to make it. Next, the whole thing bubbles for about six hours.

After that it is necessary to start stirring, otherwise it will burn. For this purpose there is a special stirrer with a long handle. The whole noon is then stirred. Alternately, of course.

In the late afternoon then each mass sugar comes in. A few green nuts in their shells are also added (for color). Spice is then only with a few cloves and a few cinnamon sticks.

In the late evening, when the mass has become a thick porridge, the latweje is transferred into jars and keeps sealed for months.

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