Prunes can be used to make not only compote or delicious filling for pies, but also very aromatic jam. The total cooking time for such a jam is no more than 120 minutes.
Prune Jam
You will need one and a half kilograms of fresh prunes (wild plums), 400 grams of sugar, 10 tablespoons of water, if you wish, you can add cinnamon and vanillin - pinch at a time.
Wash the prunes thoroughly and remove the pits. Place in an enamel saucepan, add water and cook until the fruit softens. Then add 100 grams of sugar and cook over low heat for about 10-15 minutes, stirring occasionally.
Add another 100 grams of sugar and boil for the same amount. Then add the remaining sugar and cook the jam until tender. After turning off the heat, add vanillin and cinnamon to the jam. It remains only to pour this delicious jam into sterilized jars and wrap it up.
Cooked jam in hermetically sealed jars should be stored in a cool place. A balcony, cellar or refrigerator will do.
Some housewives prefer to cook the jam without adding water. In this case, washed and pitted fresh fruits are covered with sugar and left for a day. Plums give a lot of juice during the day. Then the jam is prepared in the same way.
Dried Prune Jam
Even if you missed the fresh fruit season and didn't have time to prepare the jam, you can still enjoy the delicious sweetness. Sometimes it happens that for this or that dish - or just for tea - you want jam or jam, but there is only dried fruit in the house. However, jam can also be made from them - a simple recipe will help out, which can also be suggested to friends.
Take 300 grams of dried pitted prunes. Put it in a saucepan and fill with water so that it just covers the berries. Cover the pot with a lid (it should be slightly open) and simmer the prunes over low heat until the water boils away. While still hot, wipe the prunes in a blender or pass through a meat grinder.
Prepare the sugar syrup separately. To do this, take a quarter glass of water, 100 grams of sugar and a pinch of citric acid (or the juice of half a lemon). Boil the syrup, add prunes to it. Let the jam simmer over low heat with stirring for 3-5 minutes.
The same delicious jam can be made from dried apricots.
This jam can be used as a light pie filling or as a stand-alone dessert. You can carefully add whipped egg whites into the still hot jam. You will get a fruit-protein cream for wafer rolls or custard cakes.
