Cut the plums into small pieces.
Pour all honey and sugar evenly over the plums and pickle the plums for about 30 minutes.
In a copper pot, heat up plum pieces mixed honey and sugar, some of lemon juice and zest, clove, licorices ,cinnamon, black pepper and salt until the mixture boils.
And then add Marsala. Stir.
Stir and make sure the mixture does not burn. Cook the mixture until it is thick for about 1 hour. Remove from the heat and put it in the jam bottle. Enjoy! You can save it in the fridge.