Prunes are perfectly boiled in thick jam without gelatin, pectin and any other additives. That is why it is so highly appreciated by fans of blanks. Of course, it is better to make a thick homogeneous confiture without pits – and then I will tell you how.
Step-by-step cooking recipe
Remove the seeds from the prunes and fill the halves with sugar.
Mix everything carefully and leave it overnight or even for a day. Shake the plums periodically.
Bring the mass to a boil and boil for 5 minutes.
Let the workpiece cool down again.
Bring to a boil again and cook for 40 minutes on low heat.
Add cognac to the jam and boil for another 4 minutes.
Add citric acid and roll the prune jam into sterile jars.
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