This prune in port syrup recipe is for making the prune jam that goes into the centre of the tarts – the jam is normally made with just prunes, sugar and water then pushed through a sieve or blitzed in a processor till it’s to a jam consistency. I have decided to have the prunes soak in the port and spice syrup till I make the tarts, which will be in a couple of weeks… That’s if it doesn’t all get eaten before then as this ia amazing drizzled over ice cream.
Ingredients
500g prunes, pitted
1/2 cup brown sugar
3 cups water
3 strips orange rind
1 cinnamon stick
1 vanilla bean
2 whole cloves
1 tsp nutmeg, freshly ground ideally
2 cups tawny port
sterilised jars
Method
Combine the water, sugar, orange rind, cinnamon, nutmeg, cloves and vanilla bean (leaving out the prunes and port only) in a saucepan and bring to the boil. Reduce to a simmer and leave to cook for 10 minutes without a lid.
Add the prunes and cook on a simmer for another 15 minutes, stirring occasionally.
Sterilise your jars by placing them in a 130°c / 265°f oven for 15 minutes. You can also boil them if that works for you.
Once the prunes have cooked, remove the whole spices and rind and pour in the port. This doesn’t need to be cook unless you want to burn of the alcohol.
Place your jars in the sink (incase they shatter) Carefully remove the prunes and place into the jars, leaving enough room at the top to hold the liquid – you want lots of the liquid!
Top with some of the orange rind
and then seal.
Stunningly delicious when served with ice cream!
- 500g prunes, pitted
- ½ cup brown sugar
- 3 cups water
- 3 strips orange rind
- 1 cinnamon stick
- 1 vanilla bean
- 2 whole cloves
- 1 tsp nutmeg, freshly ground ideally
- 2 cups tawny port
- sterilised jars
- Combine the water, sugar, orange rind, cinnamon, nutmeg, cloves and vanilla bean (leaving out the prunes and port only) in a saucepan and bring to the boil. Reduce to a simmer and leave to cook for 10 minutes without a lid.
- Add the prunes and cook on a simmer for another 15 minutes, stirring occasionally.
- Sterilise your jars by placing them in a 130°c / 265°f oven for 15 minutes. You can also boil them if that works for you.
- Once the prunes have cooked, remove the whole spices and rind and pour in the port. This doesn’t need to be cook unless you want to burn of the alcohol.
- Place your jars in the sink (incase they shatter) Carefully remove the prunes and place into the jars, leaving enough room at the top to hold the liquid – you want lots of the liquid!
- Top with some of the orange rind and then seal.
Can you leave out the sugar, or add honey to taste if you are using it ss a sauce for Christmas dinner?
Hi Jill,
Sorry for the delayed reply… Absolutely! Adjust to personal taste. Let us know how you went.
Cheers,
Katriina
I was looking for something to go with wild duck and made this recipe. It was very delicious hot out of the pot drizzled over the sliced duck breasts.
Hi Fiona, What a fantastic use of this recipe! I will have to remember that 🙂
Cheers,
Blondie
Fabulous recipe!
One question…. and I’m just checking, are the prunes fresh off the tree?
I kinda think they are but need to check!
Thank you for the delicious recipe!
I’m going to try it😊
Hi Tassie Deb,
Thanks for your question. Prunes are actually dried plumbs so if you were to get them fresh from the tree you will be making equally as fabulous Plumbs in Port and Spice Syrup.
Good luck with the way you want to go… Thank you for reminding me, I must make some for Easter!
Cheers, Blondie 🙂
Hi Tassie Deb, I purchase mine. Prunes are dried plums, so if you are eager to make from scratch you could start with fresh plums.
Have fun!
Blondie 🙂
How long can you store the jars? Do you have to store them in the fridge?
Hi Julie,
So sorry for the delayed response.
They will last easily for a few months, unopened if left in the cupboard… although I have had them there for a year without any issues. Place in the fridge once open.
If you turn your sealed jars upside down while still hot, this will produce a vacuum seal (any pop up lids will be sucked down to show vacuum).
I hope this helps 🙂
Blondie
Hi Julie, I have stored a jar for nearly half a year in the cupboard before opening. As they aren’t properly canned, I wouldn’t push much past that. And definitely place in the fridge if you prefer.
Enjoy!
Blondie 🙂