Jellied Prunes

By the RecipeCafe Archives

Ingredients

• 0.5 lb (225 g) prunes, dried
• 2 cups (475 ml) cold water (for soaking)
• 1 Boiling water, as needed to bring prune liquid to 2 cups (475 ml)
• 0.25 cup (60 ml) cold water (for blooming gelatin)
• 0.5 oz (14 g) sheet gelatin, OR 2 1/4 teaspoons (7 g) powdered granulated gelatin
• 1 cup (200 g) granulated sugar
• 0.25 cup (60 ml) lemon juice

Instructions

1. 1. Pick over the prunes to remove any stems or debris, then rinse under cold water. Place in a medium saucepan and cover with 2 cups (475 ml) cold water. Soak for several hours (at least 3 hours, or up to overnight) until plump.
2. 2. Cook the prunes in the same soaking water over medium heat until fully soft and tender, 20 to 30 minutes, until skins yield easily when pressed and flesh has no resistance. Remove from heat.
3. 3. Using a slotted spoon, transfer the prunes to a cutting board, reserving the cooking liquid. Remove the pits and cut each prune into quarters.
4. 4. Measure the reserved prune cooking liquid and add enough boiling water to bring the total to 2 cups (475 ml). Keep the liquid hot.
5. 5. Bloom the gelatin: If using powdered gelatin, sprinkle it evenly over 1/4 cup (60 ml) cold water in a small bowl and let stand 5 minutes until the granules swell and the surface looks matte and spongy. If using sheet gelatin, submerge sheets in 1/4 cup (60 ml) cold water for 5 minutes until pliable. (Blooming means allowing gelatin to absorb cold liquid before dissolving, which ensures smooth incorporation.)
6. 6. Add the bloomed gelatin to the hot prune liquid and stir until fully dissolved, 1 to 2 minutes, until the liquid is clear with no visible granules or streaks.
7. 7. Add the sugar and lemon juice, then stir until the sugar is completely dissolved. Pour through a fine-mesh strainer into a large bowl or 4-cup (950 ml) mold, discarding any sediment.
8. 8. Stir the quartered prunes into the strained liquid. Pour into the mold or serving bowl.
9. 9. Refrigerate, stirring the mixture twice during the first 30 to 45 minutes of chilling (approximately every 15 to 20 minutes) to keep the prunes evenly distributed before the gelatin sets.
10. 10. Chill until fully set, at least 3 to 4 hours or overnight, until the surface is firm and does not yield when gently pressed, and the mold holds its shape when unmolded. Serve cold with granulated sugar and heavy cream passed alongside.