4 lbs. pitted prunes
water
sugar
grated rind of 1 lemon
juice of 1 lemon
Soak 4 lbs. pitted prunes overnight in water to cover. Simmer in the same water until tender.
Process through an Power Strainer or sieve. Weigh the pulp and add 8 ounces of sugar for each pound of pulp. Cook until thick and creamy, stirring often and skimming the scum that rises while boiling. Add the juice and grated rind of 1 lemon during the second cooking. Hot pack in canning jars.
Yields six 8 ounces jars.