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Recipe by Jane Hornby

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1. Stone and quarter the plums, then put into a preserving pan. Add 500ml cold water and bring to a boil. Cover and simmer for about 45 mins until completely cooked down, pulpy and dark, dark red.
2. Sieve the fruit and juice through a nylon sieve back into the pan - make sure you get every bit of pulp out of the mix that you can.
3. Stir in the sugar, then stir over a low heat until dissolved. Now turn up the heat and bubble for about 25 mins or until you have a thick, dark and fruity purée. Keep stirring so that the bottom doesn't catch - it's ready when the spoon leaves a trail along the bottom of the pan for a split second before the paste floods back into the gap.
4. Pot the hot mix into small jars (using a funnel is easiest), seal, then leave to set. Will keep for up to 6 months.

PER SERVING

56 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

Latest comments and suggestions

• SamPearson

  05 November 2008

  SamPearson commented on this recipe

  Help! I can't get jam sugar. Does anyone know how much sugar/pectin I would use? And will it affect cooking time?

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• free range

  21 November 2008

  free range commented on this recipe

  This is an excellent accompaniment to a cheese board. goes well with the cheese lincolnshire poacher.

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• Clare

  08 December 2008

  Clare commented on this recipe

  Made this yesterday. I put it in little plastic containers that come with every storage set that seem too small to use for anything!! Now I can turn straight out onto the cheeseboard as couldnt see how you could get it out of a jar, once its set. Turned out really well and every bit as good as bought membrillo

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• helen

  01 August 2009

  helen commented on this recipe

  great recipe , worked really well and tastes as good as the quince paste any day

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• flubbles1982

  08 August 2009

  flubbles1982 commented on this recipe

  Hmm I think I did something wrong...I have something that resembles plum toffee that I cannot remove from the containers! In my infinite wisdom I thought refrigerating it might help. It didn't, I also snapped a teaspoon in half trying to remove some. I let it simmer and bubble for the time suggested, but this does not resemble a paste...any help?

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• Patricia

  01 September 2009

  Patricia commented on this recipe

  Absolutely delicious. Very easy to make - I have frozen mine. Tastes lovely, especially with goat's cheese

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• kodukanake

  30 September 2009

  kodukanake rated and commented on this recipe

  

  too sweet and too sticky

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Ingredients

• 2kg black or red plums
• 1kg bag jam sugar (with added pectin)

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Difficulty and servings

about 7 x 100ml pots

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 10 mins

Vegetarian, Vegan, Gluten-free, Egg-free, Dairy-free, Nut-free

Ingredients

• 2kg black or red plums
• 1kg bag jam sugar (with added pectin)

PER SERVING

56 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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