Prunes fill the markets in Italy at the end of the summer, and since one can only eat so many, turning them into jam makes perfect sense. This is chunky, and will be nice on toast or over a crostata. To make seven 1-cup (250 ml) jars you'll need:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) fresh, ripe prunes
- 2 pounds (900 g, or 4 cups) granulated sugar
- The juice of a lemon
Preparation:
Wash the prunes and rub them dry on a towel, making certain to remove the waxy white covering they can have. Pit them, cut them in half, and put them in a bowl with the sugar and the lemon juice. Mix well and set the bowl in a cool place overnight.
The next day, bring the fruit to a boil in a pot and cook it for 20 minutes, stirring it occasionally and removing the foam with a wooden strainer or slotted spoon.
In the meantime, heat your oven to 240 F (120 C) and heat the jars and their lids for 10 minutes.
When the time is up, fill the hot jars, screw the lids on, upend them, and let them cool.
The next day, bring the fruit to a boil in a pot and cook it for 20 minutes, stirring it occasionally and removing the foam with a wooden strainer or slotted spoon.
In the meantime, heat your oven to 240 F (120 C) and heat the jars and their lids for 10 minutes.
When the time is up, fill the hot jars, screw the lids on, upend them, and let them cool.
