1.5 kg ripe red large plums
3 cups (750 g) sugar
Juice of 1 lemon
Place the plums,sugar and cloves in a medium sized pot. With a spoon, remove any scum that may have formed on the top of the marmalade. Cook until the mixture reaches jam consistency.
Test the jam by dabbing a little on one of the cold plate. Wait for a few seconds, then push the jam with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes. Add the lemon juice boil for about 2-3 more minutes.
Remove the saucepan from the heat and cool for a few seconds. Pour carefully into the canning jars and seal. Store in a dark and cool place.
Red Velvet Marmalade with Kaymak and roasted almonds.