Makes 4 jars
Ingredients:
- 1 kg ripe prunes
- 800 gr jam sugar (I use sugar with added pectin, since I had left overs from previous conserves)
- 1/4 cup white wine (or lemon juice if you prefer)
Directions:
Preheat the oven to 120ยบ C. Wash the prunes.
The fruit would be mostly dissolved and the skins would have left the jam in a dark red color. You could fish the skins with a fork if you are fussy about them (I don't have a jam shift). Pour the jam into the jars carefully (it'll be really hot) and seal. After a little while it'll cool down and the jars would be vacuum sealed. If that doesn't happen you could put them tightly closed in a pan and covered them in boiling water for 5 minutes and let them cool again.
The jam would last for a few weeks in the fridge. If the jar is properly sterilized it can last for years in the cupboard.
(These values are approximate)
Nutrition Facts
1 Serving
Per Serving% Daily Value*
Calories 47
Carbohydrates 11.6g4%
Dietary Fiber 0.5g2%
Sugars 8.0g
Protein 0.2g
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