Simple French Prune Jam with Rum – No Added Sugar 🇫🇷

This French prune jam (purée de pruneaux) is a smooth spread made from dried prunes, flavoured with vanilla, lemon zest and rum.

About French Prune Jam

Origins / Tradition
Known in France as purée de pruneaux, this smooth prune spread is a speciality of the southwest, where Agen prunes are valued for their flavour and quality. The prunes are simmered until soft, sometimes in black tea to add a hint of tannin, then blended to a fine purée and cooked again to thicken. It is often prepared with Armagnac or brandy and kept chilled to be eaten within a few days.

This Recipe
I followed the traditional French purée de pruneaux method but made a few changes to suit my taste. Instead of Armagnac or brandy, I used rum and simmered the prunes in plain water rather than black tea to keep the flavour pure. For extra aroma, I added the seeds from a vanilla pod along with a little lemon zest. I also blended in a handful of wild blueberries – they gave the jam a deeper colour without altering the flavour. The recipe has no added sugar, as the prunes are naturally sweet enough.

Ingredients for French Prune Jam

• prunes – Buy good-quality pitted, slightly moist prunes.
• vanilla – Use a vanilla pod, as the seeds give the best flavour; alternatively, use a few drops of vanilla extract or one sachet of vanilla sugar.
• rum – Use a dark or golden rum, or for a more traditional French version, use Armagnac or brandy.
• lemon zest – Choose unwaxed lemons; if using waxed, scrub well before zesting.
• wild blueberries – Optional and not part of the traditional French prune spread, but I used them to give the jam more colour. Look for wild blueberries, fresh or frozen, the kind that stain your fingers.
• ground cinnamon – Optional, gives a spiced aroma.

How to make French Prune Jam

• Prepare the jars: Wash the jars and lids in hot, soapy water, then rinse well in hot water. Place them upside down on a clean tea towel to air-dry, or keep them warm in a low oven (about 100°C) until needed. Warm jars prevent cracking when filled with hot jam and help create a good seal.

• Cook the prunes: Place the prunes in a medium saucepan and cover with hot water. Set over medium heat and simmer for 10–15 minutes, until the fruit is soft. Let about one-third of the liquid evaporate.

• Purée the prunes (and blueberries, if using) directly in the pan with a stick blender until smooth. If the mixture is very thick, add a small amount of extra water. Return to the heat, add vanilla seeds and cook for an additional 8–10 minutes, stirring frequently, until the jam reaches the desired consistency.

Tip: I add 50-75 g frozen wild blueberries before blending to give the jam a deeper colour and a more appealing presentation. Don’t worry, they don’t alter the flavour; the prune remains dominant.

• Remove from the heat and add the rum. Add finely grated lemon zest. A pinch of ground cinnamon can also be added for extra warmth. Stir well.
• Rinse the clean jars under hot water just before filling so they stay warm

• Add the hot jam into warm jars, seal immediately, and leave to cool. Store in a cool, dark place. Once opened, refrigerate and use within two weeks.

Your purée de pruneaux is ready — sweet, boozy, and très chic.

Serving Ideas

This French prune jam works beautifully in both sweet and savoury settings:

• classic breakfast – Spread generously on fresh bread with butter or stir into yoghurt or porridge
• French-style cheese board – Pair with cheese, nuts, and a glass of wine
• baking – Use as a filling for cakes, biscuits, or pastries

Storage

Unopened jars that were filled hot and sealed immediately will keep for up to 3 months in a cool, dark cupboard, thanks to the natural vacuum seal. Once opened, store in the fridge and use within 2 weeks, as this jam contains no added sugar or preservatives.

Recipe Card

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