After talking about and seeing recipes for preserves with prune plums, I was delighted to finally find some at the grocery store. Having made a Blue Plum and Port jam, I was happy, but not over-the-moon happy like I was with last year’s Prune Plum and Port Jam. Prune plum jam is robust and rich and to me is perfectly suited to the holidays.
While the majority of my 2 lbs went to the soon to be Port jam, I saved the other half pound to try my hand at a homemade conserve. It’s ideally suited if you need something quick and don’t want to bother with storing the conserve long term, or just double or triple the recipe for a larger batch and process for 10 minutes in a boiling water bath.
Prune Plum Conserve
Yields: Approx. 1 cup
1/2 lb prune plums, pitted and diced
4 dried apricots, diced
1 tsp lemon juice
Scant 1/4 cup walnuts, chopped
1/4 cup sugar
1 cinnamon stick
2 tsp water
1 tbsp Grand Marnier
1. Combine plums, sugar, cinnamon, water and lemon juice in a small sauce pan and bring to a gentle boil, stir occasionally until plums and dried apricots have softened. Continue to cook gently until the gel point has been reached (thereabouts, I like a soft set).
2. Add in walnuts and continue to cook for another 3-5 minutes. At the end, add in your Grand Marnier and remove from heat.
I’m storing this in the fridge, with the cinnamon stick for added flavour. I intend to make this again when I’ve replenished my stock of prune plums. There are a variety of textures, from the soft plums, to the harder walnut pieces. The splash of Grand Marnier adds a great citrus flavour and I can’t think of a better holiday jam to tuck into a last minute gift basket. I tried mine stirred into plain yogurt and it was heaven.
Feel free to play around with the flavours – maybe a dash of nutmeg? Cardmamom? A little spice bag with all spice, cloves, citrus strips and cinnamon sticks? Lots of room to expand here. Enjoy!
To make this recipe safe for canning, increase the acid. When canning, I multiplied this recipe for my 3.5lbs of prune plums and added 3 tbsp. of lemon juice (1 tbsp of lemon juice for every 2 lbs of low acid fruit, according to Linda Zeidrich), the extra acid to account for the dried apricots.