how to make prune jam?

Question

We have a Italian Prune tree at our backyard, and we don't know what to do with these prune now. Does anyone know how to make jam?

Answer 1

ITALIAN PRUNE JAM
(small batch)

This is made from the plums that become prunes when they are dried. In some markets I've seen them called prunes, and in others Italian plums, or prune plums, but they are the very small plums with the egg-like shape and the dusky purple skin.


1 1/2 lbs. Italian prune plums
3/4 cups sugar
3 Tbs. fresh lemon juice

Wash the plums, halve them and remove the pits. Combine them with the sugar and lemon juice in a medium stainless steel pot. Stir slowly over very low heat until the sugar is completely dissolved.

Raise the heat and boil the plums gently for about seven or eight minutes, skimming off any foam that forms on top. When the fruit seems to be thickening slightly, turn off the heat and put a tablespoon or two of the jam on a small plate, then put the plate in the freezer. After a couple of minutes, check the test batch. If it has a jam-like consistancy, you're done. If it's too runny, boil the jam for a few more minutes and test again.

Ladle the jam into clean half-pint jars and keep it in the refrigerator. It should last for a couple of weeks, but it will be eaten before then.

Makes about a cup and a half of jam.
http://www.vegetarianepicure.com/newrecipes/sep02.html

Prune Plum Marmalade
http://www.franksrecipes.com/jam/pruplumar.html
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Spicy Italian Prune-Plum Cake
2 cups Pitted and quartered Italian Prune-plums, cooked until Soft and cooled
1 cup Unsalted butter, softened
1 3/4 cup Granulated sugar
4 Eggs
3 cups Sifted flour
1 teaspoon Cinnamon
1/2 teaspoon Ground cloves
1/2 teaspoon Ground nutmeg
2 teaspoons Baking soda
1/2 cup Milk
1 cup Walnuts, finely chopped

FROSTING:
1/4 cup Unsalted butter
1/2 lb Powdered sugar
1 1/2 tablespoons Unsweetened cocoa
Pinch salt
2 To 3 tablespoons strong, hot
Coffee
3/4 teaspoon Vanilla

Instructions
1. To prepare the cake: Prepare prune-plums and set aside. Butter and flour a 10-inch Bundt pan.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, and continue to beat until mixture is very light.
3. Sift flour with spices and soda. Add flour mixture to butter mixture in thirds, alternating with the milk. Beat only to incorporate the ingredients.
4. Stir in cooked prune-plums and walnuts. Turn into prepared pan and bake in a preheated 350-degree oven 1 hour, or until cake begins to shrink from sides of pan. Let cool in the pan 5 minutes before unmolding onto a rack. Let cool completely before frosting.
5. To prepare the frosting: Cream butter. Add sugar and cocoa gradually, stirring until well blended. Add salt.
6. Stir in coffee, a little at a time. Add just enough to make the frosting a good spreading consistency. Beat until fluffy and add vanilla, then frost cake.
http://www.ichef.com/recipe.cfm?task=display&recipeid=93695&itemid=94045&CFID=5979670&CFTOKEN=12156235

ITALIAN PRUNE NUT BREAD
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups flour
1 teaspoon each salt and cream of tartar
1/2 teaspoon baking soda
3/4 cup plain yogurt
2 teaspoons grated lemon peel
2 cups diced Washington Italian prunes or plums, cut in 1/2 -inch pieces
1 cup chopped nuts
Cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. Sift together flour, salt, cream of tartar and baking soda. Blend yogurt and lemon peel; add to creamed mixture alternately with dry ingredients. Stir until well-blended. Add chopped fruit and nuts; mix well. Divide between 2 greased and floured 9 x 5 x 2-1/2-inch loaf pans. Bake at 350oF 50 to 55 minutes or until wooden pick inserted near center comes out clean.
http://www.foodreference.com/html/italian-prune.html

Answer 2

FRESH PRUNE JAM

4 c. prune plums, pitted & quartered
2 c. sugar
1/2 lemon, juice & grated rind
1/2 c. water

Bring all ingredients to a boil, reduce heat and simmer, stirring often until jam thickens. Fill hot sterilized jars, cover and invert.

Answer 3

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Answer 4

i have this amazing recipe for a sweet italian bread, it is excellent!!!!! you will not be disappointed.


Ingredients:
1 cup (2 sticks/8 oz/226g) butter or margarine, softened
2 cups granulated sugar
1 tsp. vanilla extract
4 eggs
3 cups all-purpose flour PLUS 2 extra tablespoons, for tossing with chopped plums
1 tsp. salt
1 tsp. cream of tartar
1/2 tsp. baking soda
3/4 cup plain, lemon or orange flavored yogurt
2 tsp. grated lemon or orange zest
2 cups (about 3 - 4 medium to large size), diced Italian prune plums (chopped into 1/2-inch pieces)
1 cup chopped walnuts (optional)
2 tbsp. Grand Marnier liqueur or other orange flavored liqueur (optional)
Confectioners' sugar, for dusting tops of loaves (optional)

Cooking spray, for pans

Instructions:
1). Preheat oven to 350 degrees F (180 degrees C). With cooking spray, lightly spray two 9 x 5 x 2 1/2-inch loaf pans; line bottoms of pans with parchment paper. Lightly spray parchment paper also.

2). Wash and dry the plums; chop into 1/2-inch pieces. Place in a medium size bowl, and sprinkle the 2 extra tablespoons of flour over them. Toss together to coat. Set aside.

3). In a large bowl, cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition.

4). Sift together flour, salt, cream of tartar and baking soda.

5). Blend yogurt and orange zest (or lemon zest, if using); add to creamed mixture alternately with dry ingredients. Stir until well-blended. Add diced plums and nuts; mix well, add orange liqueur (optional).

6). Divide batter between the 2 prepared loaf pans and bake at 350 degrees F (180 degrees C) for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean.

7). Remove loaves from oven; let cool in pans for 10 - 15 minutes, then invert loaves onto cooling rack, and let cool completely.

When ready to serve, dust tops of loaves with confectioners' sugar, if desired.

Makes two (9 x 5-inch) loaves.

Answer 5

put prune in blenders very fine and add sugar.