Quetsche and mirabelle plum preserve with cinnamon

Recipe

Stone the plums.

Mix them with the sugar and the cinnamon sticks.
Leave them to macerate overnight.
The next day, pass them through a potato ricer on the largest hole setting.

Cook until the preserve thickens.
( Test the preserve by pouring a small quantity onto a cold plate, the preserve should set).
Add the lemon juice and cook for 2 more minutes.

Transfer to pots immediately. (You can leave the cinnamon sticks in).