After many years of frustration with Spanish jam and jelly offerings, I finally decided to make my own. It was really simple and so good that we went through two and a half jars in just a few days. 

  • 1.5 kilos/ 3.25 lb ripe plumbs
  • 1.5 c sugar
  • Juice of 1/2 lemon
  • Pinch of salt

Halve prunes and remove seeds. Combine with the other ingredients in a large heavy pot. Bring to a boil over medium heat, then reduce and leave to simmer for 1.5 – 2 hours. When the jam has thickened considerably and the fruit has broken down (with just a few chunks left) remove from the heat, let cool and serve. The jam will last a couple weeks in the fridge or you can can it using a boiling water bath.  We put this jam on bread, over yogurt and with cheese, and combined well with all three.