Soak the raisins and prunes in water for 12 hours.
700 g of Maître Prunille prunes
80 g of Maître Prunille raisins
80 g of Maître Prunille walnut halves
2 untreated oranges
1 untreated lemon
600 g of caster sugar
1/4 cuillère(s) à café of crushed cloves
1/2 cuillère(s) à café of cinnamon powder
1/4 cuillère(s) à café of ground ginger
Soak the raisins and prunes:
Put the raisins and prunes in two separate containers filled with lukewarm water.
The next day, wash the oranges and lemon in cold water. Remove the ends, then cut into slices and remove the pips.
Drain the dried fruit, slice the prunes in half, and remove the pits.
Crush the walnut halves.
In a jam pan, mix together the lemon and orange pieces with 60 cl of water, and cook on low heat for 15 minutes.
Add the sugar and mix until dissolved.
Add the prunes, raisins, and spices. Bring to a boil, skim, and cook on moderate heat until the jam has obtained a thick consistency (approximately 15 minutes).
Add the nuts and bring to the boil once again.
Pour the jam mixture into (pre-sterilised) pots and close the lids.
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