Plum Sauce
A classic sweet and tart sauce made from stewed ripe plums and sugar. This traditional recipe includes the unique step of incorporating the blanched kernels from the plum stones for added texture and almond-like flavor.
Ingredients
- 1 pound Ripe plums
- 0.25 pound Sugar (Approx. 115g or 1/2 cup)
- 2 tbsp Water (for stewing) (Just enough to prevent burning)
- 2 cups Water (for blanching kernels) (For boiling the kernels)
More recipes using Plums
Stewed Plums
A simple recipe for stewing plums or other stone fruits in syrup, perfect for using slightly underripe fruit. Enjoy warm or cold.
Plum Jam
This traditional Parsi preserve transforms tart plums into a rich, glossy jam with a perfect balance of sweetness and acidity. The fruit is macerated in sugar for a full day to extract natural juices before being slow-cooked to a jewel-like consistency. While the original 1900 recipe calls for plum kernels, this modern version uses slivered almonds to provide a safe, nutty crunch that complements the soft fruit texture.
Plum Jelly
A clear, ruby-red jelly made from ripe plums simmered to extract their tart, pectin-rich juices. This traditional recipe balances the natural acidity of the fruit with sugar to create a firm, translucent preserve that is perfect for spreading on toast or scones. The inclusion of plum stones during the initial boiling adds depth of flavor and helps the jelly set naturally.
Plum Jelly
A classic plum jelly recipe.
Instructions
- 1Place the whole ripe plums in a stew-pan with the sugar and a very small amount of water (about 2 tablespoons). Cover and simmer gently until the fruit is completely soft and falling apart.
- 2Remove the pan from heat. Carefully fish out the plum stones from the stewed fruit mixture and set them aside to cool slightly. Do not discard them.
- 3Rub the stewed plum pulp through a wire sieve into a clean bowl to create a smooth sauce, discarding the skins left in the sieve.
- 4Crack the reserved plum stones to extract the inner kernels. Bring a small pot of water to a boil, drop the kernels in for a minute, then drain and rub off their skins.
- 5Add the peeled kernels to the smooth plum sauce. Stir to combine and serve.
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Plum Jam
This traditional Parsi preserve transforms tart plums into a rich, glossy jam with a perfect balance of sweetness and acidity. The fruit is macerated in sugar for a full day to extract natural juices before being slow-cooked to a jewel-like consistency. While the original 1900 recipe calls for plum kernels, this modern version uses slivered almonds to provide a safe, nutty crunch that complements the soft fruit texture.
Plum Jelly
A clear, ruby-red jelly made from ripe plums simmered to extract their tart, pectin-rich juices. This traditional recipe balances the natural acidity of the fruit with sugar to create a firm, translucent preserve that is perfect for spreading on toast or scones. The inclusion of plum stones during the initial boiling adds depth of flavor and helps the jelly set naturally.
Stewed Plums
A simple recipe for stewing plums or other stone fruits in syrup, perfect for using slightly underripe fruit. Enjoy warm or cold.