Prune Jam and Marmalade recipes

All Year Around or Medicinal Prune Jam

This recipe is printed in the January edition of the East Kent News and is taken from “More Unusual Preserves” published by WI Publications in March 1976.


  • 1lb Prunes
  • 1lb Demeera sugar
  • 1lb seedles Raisins
  • 4oz while almonds


  • Wash and stone prunes
  • Chop prunes and raisins
  • Blanch and chop almonds
  • Soak all overnight in water
  • place in a pan with the sugar
  • heat gently stirring continuously until sugar is dissolved
  • bring to the boil and boil gently for 25 to 30 minutes
  • Pot up and cover while hot

Delicious with brown or wholemeal bread, rather similar to the prune or plum conserve
eaten on the Continent. The fact that it is a mild laxative is purely incidental!!!

Microwaveable Marmalade

This recipe comes from the January 2021 edition of East Kent News.


  • 2 lemons
  • 900ml or 1and half pints of boiling water
  • 900g or 2lb Seville oranges
  • 900g or 2lbs sugar (preserving sugar)
  • Knob of Butter


  • Warm lemons in microwave for 1 minute. Halve and squeeze the juice into a very large heatproof bowl.
  • Remove outer rind (not pith) of oranges, shred and reserve.
  • In a food processor, chop oranges (including pips), add to lemon juice with the boiling water, cover and microwave for 14 minutes.
  • Tip the contents of the bowl into a sieve and press out all the juice. Discard the contents of the sieve.
  • Put the juice in large bowl, add the rind and microwave for 13-15 minutes until the rind is tender.
  • Warm the sugar, add to bowl and stir to dissolve. Microwave uncovered for about 10 minutes, stirring once or twice, until setting point is reached.
  • Stir in the butter and remove any scum.
  • Allow to cool for about 15 minutes, then pot in warm jars and cover.