17 August 2014

Prune Jam

One of the wonders of my garden is this amazing and huge prune tree. When the time is right and the fruit is ripe, if you stay under it, it'll seem is raining prunes. I can't eat all the fruit that it gives but still I wanted to make use of as much as I can. One of the things I've prepared is a delicious jam.

Makes 4 jars

  • 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)

Preheat the oven to 120ยบ C. Wash the prunes.

Cut the prunes in half and pit them. Mix with the sugar and wine and cook slowly for 20-30 minutes until the jam is ready. When the oven is hot enough put the jars and the lids in for 10-20 minutes.

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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