Remove seeds from plums and place in a large saucepan. Add the cinnamon stick and press the plums a little with a potato masher so that they form a little juice.
Turn on stove top and, stirring constantly, bring plums to a boil. Add the cinnamon stick to the boil. Cook for a few minutes until soft, then strain through a large sieve lined with a juice cloth.
Remove the cinnamon if desired. Let plums drain overnight. Squeeze cloth and weigh amount of juice.
Weigh out jelling sugar equal in weight to the juice, boil the juice with it until the jelling test is successful, and pour the plum jelly into twistoff lidded jars.
Preparation Tip:
The plum jelly goes well not only with sweet dishes, but also sometimes with cheese and meat.
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