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Pelte e kumbullave (confiture de prunes): recipe illustration
Snacks & baking

Pelte e kumbullave (confiture de prunes)

Homemade plum jam, thick and glossy, very common in Kosovar households in late summer. Spread it on bread or serve it with fresh cheese and coffee.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

465 kcal per serving

Protein
1.1 g
Carbohydrates
113.4 g
of which sugars
105.4 g
Fat
0 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Halve the plums and remove the stones, then put them in a large pan with the water.
  2. Cover and simmer over low heat for about 15 minutes, until the fruit has completely softened.
  3. Add the sugar, the lemon juice and zest, and the cinnamon stick if you are using it.
  4. Cook over medium heat, stirring regularly for about 25 minutes, skimming off the foam that forms.
  5. Test the set: drop a little on a cold plate, it should set within a few seconds.
  6. Remove the cinnamon, pour into sterilized jars while still hot and seal straight away.

Variations and tips

Spiced version. Add a pinch of whole cloves with the cinnamon for a warmer, autumnal flavor.

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Original Ecomely recipe.