Confiture de prunes au genièvre
(Plum and Juniper Jam) Recipe

Origin: France      Period: Traditional

Ingredients

1kg plums, pitted and chopped (reserve the pits)
1 large apple, peeled, cored and sliced (reserve the core, peel and trimmings)
30 juniper berries, crushed with a pestle and mortar
juice of 1 lemon
pared zest of 1 lemon
1.1kg sugar

Confiture de prunes au genièvre
(Plum and Juniper Jam) Preparation:

Method:

Combine the plums and apple in a bowl, pour over the lemon juice (this prevents the fruit from discolouring) and set aside.

Combine the plum pits, apple trimmings, crushed juniper berries and lemon zest in a saucepan. Add 60ml water then bring to a boil, reduce to a simmer, cover and cook gently for 30 minutes. Turn the mixture into a fine-meshed sieve and use the back of a spoon to squeeze out as much liquid as possible.

Combine this juice with the sliced apple, plums and lemon juice in a clean saucepan. Bring the mixture to a boil, reduce to a simmer then cover and cook gently for about 10 minutes, or until the fruit are soft. At this point, whilst stirring constantly, pour the sugar into the pan in a steady stream. Continue stirring until the sugar has dissolved then bring the mixture to a boil. Continue cooking until the fruit are soft and the mixture is bubbling then measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached.

When ready allow the jelly to cool very slightly before pouring into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed.

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