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Prune Jam Recipes

Jams

 
Prune Jam
Ingredients:

2 1/4 pounds (1 kg) fresh, ripe prunes
2 pounds (900 g, or 4 cups) granulated sugar
The juice of a lemon
Cooking Instructions:
Wash the prunes and rub them dry on a towel, making certain to remove the waxy white covering they can have. Pit them, cut them in half, and put them in a bowl with the sugar and the lemon juice. Mix well and set the bowl in a cool place overnight. The next day, bring the fruit to a boil in a pot and cook it for 20 minutes, stirring it occasionally and removing the foam with a wooden strainer or slotted spoon. In the meantime, heat your oven to 240 F (120 C) and heat the jars and their lids for 10 minutes. When the time is up, fill the hot jars, screw the lids on, upend them, and let them cool.

Fresh Prune Jam
Ingredients:

4 c. prune plums, pitted and quartered
2 c. sugar
1/2 lemon, juice and grated rind
1/2 c. water
Cooking Instructions:
Bring all ingredients to a boil, reduce heat and simmer, stirring often until jam thickens. Fill hot sterilized jars, cover and invert.
Spice Prune Plum Jam
Ingredients:

4 1/2 c. chopped prune plums (about 3 lbs.)
1/2 c. water
1/2 c. lemon juice
7 c. sugar (3 lbs.)
1/2 bottle (1 packet) Certo
1 tsp. each cinnamon and allspice
Cooking Instructions:
Wash and pit plums; cut in small pieces and crush. Bring to a boil with water and lemon juice; simmer, covered, 5 minutes. Measure 4 1/2 cups prepared plums into large pan. Add sugar and spices and mix thoroughly. Bring to full rolling boil and boil hard one minute, stirring constantly. Remove from heat and immediately stir in pectin. Stir and skim for 5 minutes to prevent floating fruit. Ladle into jars and cover with paraffin.
 

Jams

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