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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

2 tbsp Davidson Plum Native Fruit Powder

2 tsp Mountain Pepperberry Native Spice

1 tsp salt salt



  1. Place the plums in a large colander and wash well, removing any stems.


  1. 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.


  1. 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.


  1. 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.


  1. 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.


  1. 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

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