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.






Ingredients

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.     

Peach Conserve with Dried Prunes

This Conserve uses everything that is left and was made on a whim. This is my second Conserve the first one made was Blueberry Conserve and it came out so good it was gone in a flash.
 Conserve what is that you ask . This is my Conserve adding Peaches this time..

Ingredients

2 quarts of (dried) prunes lightly chopped (no seed please)
1 orange (thinly sliced)
1 cup chopped orange pulp
2 peaches peeled and slices
1 cup raisins
1 cup walnuts/pecans (Chopped)
1 tablespoon cinnamon
¼ cup lemon juice
1 cup of water
1 box pectin (Personal choice) I like to just get it up to 221 with a candy thermometer and let it gel naturally
4 cups of sugar

Lets get started take your water, lemon juice, orange peels and oranges sections and bring them to a simmer. Keep the simmer for about 15 minutes it is just to tenderize the peels.  Add the prunes and continue to stir until you have a steady simmer.














Now add all the rest of the stuff (Not the nuts). The peaches, raisins, and cinnamon. Add your pectin bring this all up to a rolling boil you can not stir down.




Add the sugar stir until it is dissolved. Now cook this concoction rapidly until you reach full boil you can not stir down and get to your gel point. 

Your gelling point is going to be set while your concoction is at a rapid boil. I have canned long enough to know what a gel point is or what I hope it will be . Personally it is always a hit or miss. Some thicker than others but always delicious. 

Look at the pretty peaches

Alright as the conserve starts to thicken keep stirring so it does not burn or stick to the bottom of your pot. Add the walnuts the last 5 minutes of cooking. You do not have to add nuts at all but I love the crunch I am a lemon headed crunch brain so be it. Alright, now take it off the heat let it sit for a few minutes while you prep your jars and lids.Ladle the conserve into your clean sterile jars. Leave a ¼ inch head space. Wipe the rims. Cap and water bath the little devils for say 15 minutes. Remove and let them cool over night. Remove the twist part of the jar clean and store. Oh label them! 


I am excited for you to make your first or new Conserve

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.