Inspired by the classic Italian plum preserve, this recipe is made with only plums and apples, with no added sugar. You can spice it up with cinnamon, ginger, and star anise if desired.
Plums and apples are a rich source of natural pectin, so don’t need any extra to make this jelly thick and glossy.
As this is made without added sugars, it should keep for 4 months if properly preserved and stored in a cool and dry place.
Store the plum compote in the fridge once opened.
You will need to sterilise the jars, for details please see here:
https://www.waitrose.com/ecom/content/inspiration/how-to-sterilise-jars
Ingredients:
1 kg Plums
1 Apple
100 ml Water
1 tbsp Lemon Juice
1/2 tsp Cinnamon
1/2 tsp Ginger
NOTE: Yields two 300 grams (0.6 lbs) jars of jam
Step 1
Rinse and chop the ripe plums removing the stone, then thinly grate the apple.
Step 2
In a deep saucepan, add the prepared fruit with lemon juice. Then, stir in the ground cinnamon and ginger.
Add the water to prevent the fruit from sticking to the bottom of the pan.
Cook the ingredients on a very gentle simmer for 30 minutes, occasionally stirring with a spoon.
Step 3
Now, bring the compote to a more vigorous boil and allow to reduce for 45 minutes.
Keep stirring to prevent it from sticking to the bottom of the pan and burning.
All the water should evaporate, and the fruit pieces should turn very mushy.
For a smoother preserve, you can blitz with an immersion blender.
When the mixture is looking thick and glossy, remove from the heat, and allow to cool down for a couple of minutes.
Step 4
Ladle into sterilised tight-seal jars, then seal and flip them upside down to remove excess air.
Leave to cool and then store in a cool, dark place until use.
Store in fridge once opened.
