It has been quite a while since I published a jam recipe, so I decided on one of the finest and favorite jams to use as a filling or topping on the Dominican Cake, prune jam. You may use it on any other cake your heart and tummy desires, and as a filling for cookies and sweet empanadas. Because  this jam is dark color, its texture may not be appreciated in the photo, but I assure you it tastes delicious. Prunes (dried plums) are well known for their high fiber content, minerals and antioxidants. Selecting this fruit for jam is a great sweet and healthy option. Hope you can make this recipe at home, especially for the upcoming holidays. Enjoy!

En español: AQUÍ

Prune Jam, Mermelada de Ciruela Pasa
Prune jam ideal to use as spread or as a filling for cakes and cookies.
  • 1 pound prunes (455 g)
  • 1 pound sugar (400 g) may be more or less to your taste
  • 4 cups water (946 ml)
  • ½ teaspoon vanilla (optional)
  • 1 ½ Tablespoons lemon juice (20 ml)
1. Clean and soak prunes overnight. I buy them seedless but if yours are not seedless, it is much easier to remove the pits the day after hydrating.2. Drain the prunes and place them in a pot with 4 cups of water. Cook over medium heat for 15 to 20 minutes or until prunes are soft.3. With a hand blender or fork mash the prunes. Add sugar and lemon juice, leave on medium-high heat (20-25 minutes) stirring constantly with a wooden spoon until thickened or until desired consistency is obtained. It thickens more when cooled.4. Store in sterilized jars or leave to cool to use as a filling in cakes or cookies immediately.  Notes:
Leave it overnight in water to hydrate, this helps to soften faster, meaning less cooking time, but is not necessary. You can wash, drain and cook at once without hydrating.

Total time: Yield: 3 ½ cups

En español: AQUÍ

Be sure that no one pays back wrong for wrong, but always try to do what is good for each other and for all people. - 1 Thessalonians 5:15

One year ago: Guava Marmalade


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