Prune Jam
Description
Perfect for winter pantry stocks. Prunes are very healthy, and prune jam is twice as beneficial because it contains no sugar. This jam can be eaten with crispbread and white bread. You can also use it as a filling for baked goods. How to make prune jam? 1. Dry the prunes in the sun. To do this, spread them in a single layer on parchment paper or a rack. 2. Remove the stems and pits (if any), and rinse the prunes. 3. Simmer the prunes in a saucepan with a small amount of water until soft. The prunes should be soft enough to pass easily through a coarse sieve. 4. Return the sieved prunes to the saucepan and cook down over low heat, stirring. Stir often so the mixture does not burn under any circumstances. The jam is ready when the prune mass has reduced by one third and no longer runs off the spoon. Near the end of cooking, add vanilla and cinnamon to the prunes. If you use cinnamon sticks, remove them before pouring the jam into jars. The spices are for aroma; it is enough if they simmer with the prunes for 10–15 minutes. 5. Pack the hot finished jam into dry, clean jars. When the jam has cooled, cover it with melted paraffin. The preserve is ready for winter storage.