Prune jam

Description

Homemade preserves keep for a long time. When making prune jam, stir it gently and do not let it boil vigorously, so the jam does not turn too dark. Prune jam should steep longer in hot syrup so the fruit absorbs the syrup. You can add pectin if the jam turns out too thin. For gourmets, I recommend adding 50–70 grams of cognac at the very end of cooking. Everything else is as described. Serve at the table or store in the pantry.

Instructions

1. 1

   Step 1

   

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   Wash the pitted prunes and pat dry on a towel.

2. 2

   Step 2

   

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   Boil a syrup from water and sugar.

3. 3

   Step 3

   

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   Place the prunes in the syrup, stir, and let steep until the syrup has cooled. Bring to a boil and cook for 15 minutes. Let steep for another 3 hours.

4. 4

   Step 4

   

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   Add cinnamon and cook the jam for 10 more minutes. Pack into jars.