Spiced Plum Paste with Davidson Plum & Mountain Pepperberry
Plums are in season for the shortest time each year, so we’re always looking for new ways to extend their life, so we can enjoy them just a little bit longer. This Spiced Plum Paste with Davidson Plum Fruit Powder and Mountain Pepperberry is just one way we like to enjoy plums, all year round. The pepperberry adds spicy, peppery notes, which balances the sweetness of the plums and the sugar, and showcases the Davidson Plum. It’s perfect served with cheeses and cold meats on an antipasto or charcuterie board, or try it smeared on hot sourdough toast. This recipe makes quite a bit, so there’s plenty to share with family and friends. Trust us, it’s so good, you’ll want to share it.
Time: 1 hour, plus 24 hours to set in the refrigerator.
Makes: approx. 5 – 6 cups
1 kilogram plums, deseeded (we used a combination of sugar and Damson plums)
400 grams raw sugar
100 grams honey
3 tbsp lemon juice
1 tsp salt salt
- Place the plums in a large colander and wash well, removing any stems.
- Place all ingredients, except sea salt in a large saucepan and bring to a gentle simmer, stirring Continue simmering until plums collapse and sugar is dissolved, approximately, 15 minutes.
- Remove from heat and carefully pour the mixture into the bowl of a food Process the mixture to a silky smooth consistency. Alternatively, you can use a stick blender to puree the mixture.
- Once the plum puree is silky smooth, return it to a large clean saucepan and bring toa gentle boil over medium heat. Reduce to a simmer and continue simmering over low-medium heat for approximately 30 minutes, or until mixture starts to reduce and thicken, stirring regularly.
- To check the mixture is ready, drop a small amount onto a cold plate. It should set to a thick jam like consistency within a couple of minutes.
- Pour mixture into individual sterilised preserve jars and store in the refrigerator to cool.
Serve on a charcuterie platter with your favourite cheeses and crackers.
- Store in the refrigerator for up to one month or freeze for up to three days.
- Delicious served as a spiced jam on sourdough toast or fresh croissants.
- Mix 1/2 a cup of paste with 1/4 of a cup of olive oil, and use as a marinade for pork ribs or roast duck.
- Great served as a condiment with roast turkey, instead of cranberry sauce.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie