Italian Prune Plum Preserve

by Joanne on September 9, 2011

About this weekend.  The 10th Anniversary of 9/11.  There will be no end of news coverage and heart felt stories.  One of the most regretful anniversaries to commemorate in US history.911

What will you be doing this weekend?

As for me, I’m on the road again in the ARC Half Marathon.  I tapered just a tad this past week. My running mood was up and down, but my legs are looking forward to this upcoming half.  Let’s hope the mental part of me is up for it when the going gets tough by mile 8 through 13.

JAM/JELLY/PRESERVES

I was in the grocery store and saw something strange.  They were a reddish color and very small but labeled “plums”.  They didn’t look like any plums I was familiar with but still, I was curious and thought “preserves”.  When I got to checkout the girl said they were “Italian Prune Plums”. 

Italian Prune Plum – Source-Abbott Farms

FACTS
• The glory of the Italian Prune Plum lies in its size. Because it is small, and less juicy than other plums, when it is baked, it concentrates in flavor and texture, so that the fruit maintains more of its shape, and because there is less liquid, the flavor is more intense.

• European plums, (prunes or prune plums) are always freestone, meaning the flesh does not adhere to the pit, and they are also always blue or purple in color.

• European plums are smaller and firmer than the Japanese plums, and they are also sweeter and less juicy.

• This hardy plum is good for cooking and preserving.

I don’t make jams, jellies, or preserves on a regular basis and we don’t eat a lot of jams, jellies, or preserves.  The following recipe may not be how the pundits of preserving would process their produce … B U T!… it worked for me.

DSC_7664

  • 20 Italian Prune Plums
  • 4 cups water
  • 1 TBS minced crystallized ginger (The idea for adding ginger came from this terrific post by Akshayapaatram)
  • 1/4 cup white wine (Sauvignon Blanc would work really well with this)
  • 1/4 cup honey

Put the plums in the water and bring to a rapid SIMMER (small, slow bubbles)  for 10 minutes.  Allow to cool in the water for about an hour while you, oh I don’t know…make cookies?

Drain the plums quickly by pouring into a colander and immediately placing the colander with plums onto the pot you boiled the fruit in.  Remove the pits with your fingers. It’s easy, just feel around in the mush and take out the pits.  Tip the  mush plums back into the pot and add the minced ginger, wine, and honey.  Stir. 

Put on low simmer for about an hour, uncovered.  The mixture will thicken and smell really, really good. 

DSC_7663

Allow to cool. 

DSC_7665

Get your bread ready.

DSC_7666

Put a whole lotta plum preserve on the bread and ENJOY!

DSC_7667

*I didn’t go through formal sterilization of a jar.  I simply heated a jar and cap with 192 deg. water, washed it out well and then filled it with the preserve.  It will be stored in the fridge.  If we don’t eat it within a few days, which is highly doubtful ‘cause it’s THAT good, it will keep about ten days.

Print Friendly, PDF & Email

11 Comments

  • At 2011.09.09 08:59, Ali @ Peaches and Football said:

    Am I really weird when I say that I love plums but prunes scare me? Yes, I am weird.

    Good luck with your half marathon. I am just doing my yearly 5K tomorrow. No PR will fall but I think the weather should be ideal so I am just going to go and have a good time.

    Enjoy!

    • At 2011.09.09 21:27, Joanne said:

      These aren’t so much a prune as they are a sweet little plum.
      Good luck with your 5K!

      • At 2011.09.09 10:50, Nancy Jean said:

        Sounds so easy, maybe even I can make it?!! vLove the pics, Joanne … you do such a great job with your posts. I’ll be on the lookout for Italian prune plums.

        Wishing you the best on tomorrow’s half and to Ted with his 5K. Run well, be safe & Enjoy! Bob’s nephew’s getting married tomorrow, otherwise I’d ask if we could tag along.

        Happy Weekend!

        • At 2011.09.09 21:27, Joanne said:

          Happy Weekend to you too, Nancy! Thanks.

          • At 2011.09.09 14:27, Lori said:

            Good luck with the half this weekend!

            I love making jams. I just got done doing orange marmalade and some wild blueberry. I am participating in a jam swap, so these are going out the door. I have a bunch of jams made up for us for winter already including peach, strawberry, the marmalade and the blueberry.

            • At 2011.09.09 21:28, Joanne said:

              I know you love making jams, I’ve seen what you’ve made. Delicious!

              • At 2011.09.09 16:41, claudia @whats cookin italian cuisine said:

                This looks absolutely wonderful!

                • At 2011.09.09 21:28, Joanne said:

                  Thanks. 🙂

                  • At 2011.09.09 19:12, Bela said:

                    Good luck on your half, you will do great. That jam also looks delicious

                    • At 2011.09.09 21:28, Joanne said:

                      Thanks you Bela. Any races for you this weekend?

                      • At 2011.09.10 01:46, Treat and Trick said:

                        Lovely color and looks so good! I love to make my own jam too.

                        Previous post:

                        Next post: