- 3 1/2 cups California Prune Juice
- 1/2 cup granulated sugar
- 3 cinnamon sticks
- 3 whole cloves
- 1/2 of an orange, zested and juiced
- 1/2 of a lemon, zested
- 4 tbsp low sugar pectin
- 1 cup chopped California Prunes
- 1/4 teaspoon vanilla extract
- Using a vegetable peeler or zester, remove the zest from half of the orange and about a quarter of the lemon in long strips, avoiding the white pith.
- In a medium saucepan combine California Prune juice, sugar, cinnamon sticks, cloves, orange and lemon zest strips and juice from half of the orange.
- Bring mixture to a boil and reduce to simmer. Let simmer on low for 15 minutes until it starts to reduce. Turn off heat and let steep for about 30 minutes or until juice is well perfumed with the spices and citrus zest.
- Strain out spices and zest and return juice to the pan. Add the chopped prunes. Bring back up to a boil and add pectin. Boil for 2-5 minutes, until mixture is thick enough to coat the back of a spoon. Test doneness by taking one teaspoon of jam and placing it on a chilled plate in the freezer for about 2 minutes. If it holds up a jam consistency, it’s done.
- Turn off heat and add vanilla extract. Stir to combine.
- Ladle jam into hot sterilized jars and seal. Makes about one and a half pints or three half-pint jars.
- Cool completely and enjoy!
This spiced jam tastes like the holidays. The rich flavors of the California Prunes and prune juice, combined with warm spices and citrus make this a perfect accompaniment to breads and pastries, but it also a delicious glaze for roasted and grilled meats.