(from: Annemarie Wildeisen's Kochen 9/2012)
For about 4 glasses of 0.25l:
2 star anis
500 jam sugar
juice of 1 lemon
50g pine nuts
Wash the plums and dry with a kitchen towel. Stone the plums and cut into small pieces. Put into a large pan together with the jam sugar and the star anis and let stand for about an hour.
After an hour, add the lemon juice and bring to the boil while constantly stirring. Add the pine nuts. Let cook for about 5 minutes. Fill the boiling jam into cleaned, preheated glasses and seal them. Then turn them upside down for about a minute (kills the fungus spores) and then turn around again and let cool.