No dear, the prune mui is not ready to eat yet. It needs to age for a few days at least. This is a practice batch which has lots of other dried fruit (lemons, apricots, cherries, guava peel, ginger, etc.) mixed in with the prunes. I substituted rum for the whiskey recommended in the recipe that I found on the internet. If this prune mui batch is good, I will make more during the holidays. In attractive containers I think they will make wonderful gifts.
Prune Mui (my altered version)
6 pkg. pitted dried prunes (cut)
2 pkg. dried apricots (cut)
1 pkg. Li Hing Mui bits (or other li hing seeds)
1 pkg. lemon peel (dried guava peel or li hing ginger pieces can be used)
1 1/2 cup lemon juice
3 T. Hawaiian salt (Himalayan salt can be used instead)
1 T. Chinese five spice
1 box brown sugar
3 T. whiskey
Mix all the ingredients in a large bowl and pack in large containers. Stir mixture several time a day and then pack in small gift jars.