Preparation

The plums are placed in a copper cauldron of about 50 liters, after removing the seeds from inside. Leave until the next day to secrete the juice. Make a fire under the cauldron. With a special wooden tool, the tail spins in the cauldron to avoid sticking to the walls of the vessel. Leave until the amount is reduced by half. It is kept in wooden crates and covered with cellophane or can be stored in clay pots.