Plum marmelade with rosé cava

It is a real “fruit year” here in Sweden this year. Apples, pears and plums in such quantities so that it is impossible to take care of it all. We don’t have many fruit trees our selves but luckily for me I have a neighbour that does not use their Victoria plums, so I am free to pick as much as I want.
Yesterday I tweaked my plum marmalade receipt a bit and it turned out really really good. Of course I added the secret ingredients, cava. Here below is the very easy way to make your own. If you don’t have Victoria plums, I’m sure that other types of plums work just as fine.

Plum marmalade with Mascarós Rubor a real winning combination!

 

Plum marmelade with Mascarós Rubor a real winning combination!
Plum marmelade with Mascarós Rubor a real winning combination!

Plum Marmalade with rosé cava
1,5 kg plums
1 dl rosé cava
1 kg sugar
juice from one lemon

Count the plums and rinse the fruit well.
Don’t take the pips out of the plums but put them all in a saucepan with thick bottom, together with the cava. Boil for 30 minutes. By this time the plums are all mushy and you can take all the pips out with a spoon. Count the pips so you know that you have found them all.

When all the pips are out you squeeze in the lemon juice and ad the sugar. Stir so that the sugar dissolves and let the marmalade simmer for about 55 minutes. Take the foam out with a spoon and then fill on clean jars.

IMG_1123Then you can get a nice sandwich as I did this morning! What we did with the rest of the cava?? We had it to sushi last night! Yummy!