Prune plums have a slight tang and are less juicy than other plums
and are fabulous cooked, as the heat concentrates their flavor.

It's divine drizzled over pancakes, ice cream and cheesecakes
or spread over toast, bagels, scones and muffins...

Yield: (Approximately 3-1/2 cups)
Prep: 5 Mins.
Cook: 20 Mins.


2 pounds (appx. 7 large) quartered, pitted prune plums (Found at Costco in a 4 lb container)
2 cups granulated sugar
1 teaspoon ground ginger
2 tablespoons Dole orange-pineapple-banana juice
--1 tablespoon cold butter


Over medium heat, bring prune plums, sugar, ginger, juice, and a pinch of salt to a boil in a pot, while stirring constantly then let cook for 10 minutes.  Begin mashing prune plums with a potato masher, until mixture has the consistency of jam.  Use tongs to remove skins, and continue cooking until you reach your desired consistency.  Remove pot from heat, add the cold butter and incorporate using a wooden spoon (this eliminates the foam while adding flavor).

Let jam cool completely, uncovered, in the pot (if you're not using the water-bath method). Ladle jam into mason jar(s), add lids and rings, then refrigerate, until ready to use (up to 1 month)...or freeze (up to 3 months). Alternatively, water bath sterilized, filled with hot jam, then seal jars by immersing in boiling water for 10 minutes to store up to 1 year in pantry. ~ Enjoy!

Perfect balance of flavors, not too tart nor too sweet...


I refrigerated 1 jar of jam for us now, and water-bath sealed the remaining 3 jars to store in the pantry. It's up to you as to what method you choose to store your newly made jam.

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