Prune Jam Recipes

With their many health benefits, prunes are a great addition to your regular diet, whether fresh, dried or turned into jam. Making prunes into jam allows you to enjoy them year-round, and in a variety of dishes such as traditional Hungarian pastries, or meat such as venison or beef. While some prune jam recipes require pectin and multiple boilings, many are simple and don't require much more than prunes, sugar and lemon juice.

Simple Prune Jam

Pit and quarter enough prunes to make 4 cups. Place prunes, 2 cups of sugar, the juice of half of a lemon and 1/2 cup water in a heavy saucepan. Bring the ingredients to a boil, and then reduce the heat to a simmer, stirring frequently. Continue cooking, and stirring often, until the mixture reaches the desired consistency. Pour the mixture immediately into a sterilized jar and seal it.

Apple Prune Jam

Peel, core and slice 4 large Granny Smith apples. Pit and chop enough prunes to make 3 cups. Place chopped apples and prunes in a heavy-duty saucepan along with 1 cup apple juice, 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground allspice and 1/2 tsp. lemon juice. Mix the ingredients well and bring to a boil, stirring frequently. Cover the pan and simmer for 10 minutes, then remove the cover and continue to simmer, stirring frequently, until the mixture reaches the desired consistency. Pour into a sterilized jar and seal the jar, or store covered in the refrigerator for up to three weeks.

Spiced Prune Jam

Pit and chop enough prunes to make 4 1/2 cups. Place the prunes in a heavy saucepan, along with 1/2 cup water and 1/2 cup lemon juice, and bring to a boil. Reduce heat and simmer the prunes for five minutes. Remove from heat and add 7 cups sugar, 1 tsp. cinnamon and 1 tsp. allspice. Mix thoroughly and return to heat, bringing the mixture to a boil again. Boil hard for one minute, stirring continuously and then remove from heat. Stir in 3 oz. of pectin immediately, mixing well. Continue to stir the mixture while it cools, skimming off any excess liquid. Pour into sterilized jars and seal the jars.

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About this Author

Carlye Jones is a journalist, freelance writer, photographer and novelist, with more than 15 years of experience. She enjoys sharing her expertise on home improvements, interior decorating, photography, gardening and traveling. Her work has appeared both in print and on numerous websites, such as Matador Travel. Carlye received her training at Northern Arizona University.