Plum Jam with Truffle

This traditional Hungarian plum preserve is cooked for a very long time in a cauldron. The caramelized sweet plums and sugar give it a typically bittersweet, sour taste. We have combined it with dark balsamic vinegar, Cognac and of course truffles. The result is a unique example of sweet and sour tastes.

Accompanies many dishes. Try it with cheeses, for instance, or mix it with dressings or sauces. It perfectly suits any type of venison dish.