Selecting good prunes
The first step in making prune jam is to select fresh, plump prunes. Choose prunes with smooth skin and firm flesh, which have plenty of moisture and a strong fruity flavor. Be picky and remove the pips, impurities and soft fruit to ensure the quality of the sauce.
Patient de-seeding
De-seeding is the most time-consuming step in making prune sauce. But don't be in a hurry. Enjoy the sweetness and tartness of the prunes as you remove the seeds. Use a fruit knife to gently run a circle along the grain of the plum, and use chopsticks to pick the kernel out easily. Handle each prune patiently, leaving full flesh for the sauce.
Use a juicer
With a juicer, removing the seeds is a breeze. Wash your prunes, throw them straight into the juicer, press down, and in a flash, you've got fresh prune juice. Don't forget to strain out the pomace, leaving you with clear prune juice. With the help of a juicer, removing the seeds is no longer difficult.
Simmering out the richness
When the prune juice is ready, it's time to move on to the simmering stage. Pour the prune juice into the pot and add the right amount of sugar, adjusting the sweetness according to personal taste. Simmer slowly over low heat, stirring as you simmer. Over time, the prune juice will thicken and become fruity. Simmer patiently until the sauce reaches your desired consistency.
Store in an airtight container to preserve the flavor
Put the simmered prune sauce into sterilized glass jars while it's still hot and store in an airtight container. This not only extends the shelf life of the sauce, but also locks in its flavor. After sitting for a while, the sweet and sour flavor of the prune jam will be more mellow, so prepare your taste buds to enjoy this sweet and sour summer gift.
Prune jam's versatility
Prune jam isn't just for breakfast bread, it's also a great way to unlock more flavorful possibilities. Mixed into yogurt, it adds a sweet and sour appetizer to breakfast; drizzled on salads, it brings a refreshing and unctuous new experience; as a filling, wrapped in soft sticky rice cake, the sweet and sour of prune sauce bursts on your tongue when you bite into it. Let's explore more possibilities of plum sauce by utilizing your creativity!