Spiced Plum Paste with Davidson Plum & Mountain Pepperberry
We have wild plum trees growing all along the creek. Most years we go out and pick a heap of them, but because we had a severe late frost, we have no plums this year. I was disappointed because I had planned to have a go at making plum paste to have with cheese platters over the coming months. I’ve been a big fan of plum paste on a cracker with a bit of cheese for a while now. I tried some of Maggie Beers’ and was hooked. I’d tried her fig paste, and quince paste too, but the plum paste is my favourite. Luckily for me, my mother in-law wandered down with a large bag of plums for me that she had picked at my Brother in laws house. I knew exactly what I was going to do with them!
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 regularly. 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.
- 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