Italian Dried Plum Jam with Granny Smith Apples

Prune Jam the thought does conjure up a few things like "euuu" prunes. But this is not your Grama's prune ! These are sweet and delicious Italian Dried Plums.

Using brown sugar instead of the standard white makes it glorious ! 

This jam is thick and delicious.


1 1/2 pounds of dried plums/prunes
* Soak your prunes for up to 4 hour 
4 chopped granny smith apples
4 cups of brown sugar
1/4 cup of fresh lemon juice

Get all your equipment ready as I have said in the past it makes any job in your kitchen easier and fun when all is ready for you. Well let's get started ..

You can put your softened plums/prunes into a large stainless steel pot and add the brown sugar and lemon juice let this simmer while you cut up the apples.

Peel and chop your apples. I did this by hand as there was no reason to take the peeling tool out with only four apples being used. I kept a bowl of fresh lemon juice to dip the apple once I had the peel off. The reason why is it will prevent it from browning. Oh I know what you are saying won't it turn brown with the plum's anywho? Yup but some habit's are just hard to stop.

I will keep a small amount of my chopped apples aside to add during the last few minutes of making this batch. Oh why you ask again? Well I use the immersion blender to break up the apples and prunes but I do still want some small pieces of apple in the jam.

Ok now add the chopped apples to the mixture in the pot. mix this and bring it up to a boil. Using your immersion blender or what ever you use to thin out the jam do it. Once it is the consistency you like add the remaining apples.

Bring it backup to a boil and check the consistency and taste. Is it what you like?
Keep in mind that all jam's get better while they sit. So if you think it is not sweet enough or something give it time.

Fill your jar until they have 1/4 inch of head space and wipe the rim clean. Seal and twist lid. Process for 10 minutes into your  water bath.

When done lift out of the water bath and let cool overnight or at least eight hours. Label and store no twist tie left on. 

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.     

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