Here is my recipe for delicious California Prune Preserve

Many years ago I used to make this prune and date preserve regularly however the recipe went missing.  Recently looking through some old cookbooks I found the faded, handwritten recipe.

I didn’t want to loose this recipe again so I am putting her for everyone to try it.

The quality of prunes is very important so I have decided to use California Prunes.  99% of all prunes in the United States are California Prunes as well as 40% of prunes worldwide.

What makes California Prunes so special? The legendary Petit d’Agen plum was brought to California from France during the Gold Rush and grafted onto wild American plum stock. The long growing seasons in California’s valleys, lush valleys with rich soil warmed by steady hours of sunshine – warm days mixed with cool evening temperatures.

Health Benefits:

Naturally sweet California Prunes, soft and delicious are blessed with the following health benefits:-

• Fat free
• Sweet yet no added sugar so perfect for snacks as well as using in breakfasts, puddings and savoury dishes.
• Rich in potassium, Vitamin B6 and Vitamin K.
• Very beneficial to daily bowel functions especially as they contain 7 gm fibre.
• Low Glycemic Index

Prunes are of course dried plums so they are perfectly preserved and easy to take everywhere with you for a quick nutritious snack.

But why not take it one step further and make jam/preserves to enjoy over ice cream, rice pudding or other delicious ways.

Here is my recipe for Prune and Date Preserves, quick and easy to make and so versatile.

By adding dates to my preserves it adds to the texture as there is not a lot of pectin (the natural chemical that makes jam set) in prunes.

Lemon rind and juice as well as ground cinnamon add an exciting edge to the preserves.

5 from 1 vote

Print

Prune and Date Preserves

Author: Heidi Roberts

Ingredients

• 500 gms dried prunes
• 250 gms dried dates
• 1 kg sugar
• 1 ltr water
• 1 lemon - grated rind and juice
• 1-2 tsp ground cinnamon
• 30 gms chopped almonds optional

Instructions

1. Soak the prunes and dates in water for 24 hours

2. Cut into small pieces

3. Boil for 30 minutes or until soft

4. Gradually add the sugar

5. When disolved add the cinnamon, grated lemon rind, lemon juice and chopped almonds (if using)

6. Boil until setting point is reached (104° on a jam thermometer or when a spoonful on a cold plate leaves a trail when you drag your finger through.

7. Put into warm sterilised jars and cover with jam pot seals and covers

8. The jam will set as it cools however it will always be a soft set.

Further reading:

If you would like to read some more of my posts please click on the links below:-

My Christmas Cranberry Relish

Blackberry Jam with Lemon & Nutmeg

Rhubarb, Strawberry & Ginger Jam

Disclosure:

I was sent some California Prunes to work with. I was not paid to create a recipe. This is my own recipe. All opinions and photographs are also my own. No photographs may be reproduced in any form without my written permission.