So not only is this a very simple recipe, but there is MORE WATER THAN PRUNES. At 50 cents per 2.5-ounce container, that is DISPLEASING. (For comparison, at that same price per ounce a standard jar of applesauce would cost over nine dollars.)
But I've never made my own prune baby food, and prunes seemed kind of TOUGH to put in the blender. Undaunted, I called out an old trick from my bakery days: to revive tough raisins and keep them moist in bakedy stuff, put them in a big bowl and soak them in boiling water for awhile.
I pressed the prunes with a fork, looking for pits. They were supposed to be pitted, but I don't totally trust that.
Well, darn it. I used too much water. It's like soup. I'm not willing to do the whole soak routine again, so I just added regular non-soaked prunes this time, squeezing each one lightly to check for pits (found one more).
When you want to make some for the baby, put a couple of cubes into a little container (I use the Ziploc 1-cup).