Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Saturday, September 11, 2010


Undeniably autumn is coming closer with huge steps....
The trees already start to change their colours, the big tree I can see from my window is full of chestnuts and the Squirrels are busy collecting their stocks for the winter.

Autumn and some tastes are inextricably linked with each other, like plums and cinnamon.
Now is the time to prepare my homemade Plum Jam.
Homemade jam is always great, since I started to make our own two years ago, we never had to buy jams anymore.
But this one here is my absolute fave.

Plum Jam/ Pflaumenmus

Plum Jam/ Pflaumenmus the beginning


2,5 kg Plums
500 g Sugar
1 stick of Cinnamon


Wash and deseed the plums.
Cover the plum halves with the sugar and add cinnamon stick.
Let it steep overnight.
Put the ingredients in a large pot the next day and let it cook.
Now place it in a drip pan or a shallow ovenproof dish.
Put the pan/dish in the oven and let it simmer for 1 1/2 to 2 hours.
Try to leave the oven door ajar for the first hour ( I always use the handle of a wooden cooking spoon ).
Stir occasionally.
By the time the jam has thickened, remove the cinammon stick and fill it into jars.
Store them in a cool dry place.

For me this is perfect for a wonderful sunday morning breakfast.

Plum Jam/ Pflaumenmus

1 comment:

  1. What an interesting recipe Katja. I once made jam - a long time ago - but using the oven is a novelty for me. This looks absolutely fabtastic!