Happy Mothers Day!

Our plans changed a bit this year, and we had to come up with a portable breakfast. What we came up with turned out to be a winner.

Remember the prune liqueur taste test from a few weeks ago? Well we still had the prunes soaking in the booze. We finally strained them and decided to make something useful.

Boozy Prune Jam

1 generous cup booze soaked prunes (half of our prunes were soaked in bourbon, half in brandy)

3/4 cup orange juice

1 tsp. vanilla extract

1/2 c. dark brown sugar

pinch of salt

– Make sure the prunes are very soft, and have soaked in the alcohol for a long time. (ours had soaked for a month, so they were very soft and spreadable inside)

– Quarter the prunes, then give them a rough chop.

– Place all ingredients in a small saucepan, and bring to a simmer on medium/low, stirring often and breaking up the prunes.

– Reduce heat to low, and continue to simmer until this reaches the consistency of a thick sauce or loose jam. (It will thicken up a bit upon cooling.) This will probably take about 5-10 minutes.

– Remove from heat and allow to cool.

– Store in refrigerator. Will keep for a few weeks.

We made some mini cream scones to spread this on, and it was perfect! In fact, this spread was so tasty, I could eat it by the spoonful. It was such a hit, I’m tempted to get a big bag of dried prunes to soak in booze for the sole purpose of making this jam and canning it (I’m a canning addict).

If you don’t have booze soaked prunes, you could probably start with dried prunes and stew them on low in a bit of water and brandy or bourbon until they get really soft. Then chop them and proceed with the recipe above.

After the success of this spread, I think we are going to start using a lot more of our booze-soaked ingredients.

Have a great Mother’s Day!