Confiture aux Prunes

Plum jam

Preparation info
    • Difficulty


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By Pierre Koffmann

Published 2012

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  • 1 kg/ lb very sweet plums, halved and stoned
  • 150 g/5


Sprinkle the plums with the sugar and leave to macerate overnight. Next day, put the plums in a saucepan with the vanilla or lemon, if you like, and cook over low heat for about 3 hours, until the temperature reaches 103°–105°C/217°– 221°F and round bubbles form on the surface of the syrup. The jam should still be slightly runny.

Pour the jam into sterilized jars while it is still hot.