Confiture of quetches à la cinnamon by Laurent Mariotte

Ingredients

For 6 servings

• •600 g 600 g quetsche
• •350 g 350 g jam sugar
• •1 1 lemons
• •1 1 cinnamon stick

Method

1. 1.Wash the quetches and remove them.
2. 2.Place them in a jam bowl or a large hopper, add the jam sugar and cinnamon stick.
3. 3.Mix well, cover with a clean cloth and let macerate 1 night.
4. 4.Confection the fruit in the sugar at low heat for 15 to 20 minutes from boiling until the fruit breaks and the whole takes a syrupy consistency. 5 minutes before the end of cooking, add the lemon juice.
5. 5.Immediately pour the boiling jam into the pre-spoiled pots up to 1 cm from the edge, close them well and turn them over.