Dark plum jam

Dark plum jam

By
From
Salted Caramel Dreams
Makes
about 150 g
Photographer
River Thompson

The sharpness and dark caramelisation of this quick compote perfectly offsets the richness of my Teurgoule (rice pudding).

Ingredients

Quantity Ingredient
6 small, ripe plums
100g caster sugar
Dry caramel

Method

  1. Pit the plums, then roughly chop into small pieces, reserving as much juice as possible.
  2. In a large, heavy-based saucepan, make a dark dry caramel with the sugar. Carefully add the chopped plums and juice. Do not stir until the steam and sputtering has subsided.
  3. Simmer over a low heat for about 10 minutes, stirring often until the mixture is thickened and is the consistency of a loose jam. It will thicken as it cools.
  4. Leave to cool, then store in the fridge in an airtight container for up to 2 weeks.
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