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A different kind of "plum" jam jam that uses dried prunes rather than fresh plums to create an intensely flavoured jam. Keeps about a week in the fridge.
150g unsulphurated prunes, stones removed
1 teaspoon untreated lemon zest
1 pinch ground cinnamon, to taste
Extra time:12hours soaking ›
- Cover the prunes with water and allow to soak overnight.
- Add the prunes with the lemon peel, cinnamon and some of the soaking water to a saucepan.
- Bring to the boil, then the jam ready to serve.
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