This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
487 K 3.9/5 (104 reviews)
40 min.
Easy
3.80 €
1 kg
4 IngredientsLast modified on: June 27th 2010
For 1 kg, you will need:
- 1
1 kg plums - 2
400 g caster sugar - 3
½ lemon - 4
4 tablespoons water - Total weight: 1,525 grams
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Wash 1 kg plums.
Stage 2 - ⌛ 10 min.
Cut in half, remove the stone, then cut in half again.
Stage 3 - ⌛ 3 min.
Pour 400 g caster sugar over, the juice of ½ lemon and 4 tablespoons water.
Cover and put on low heat.
Cover and put on low heat.
Stage 4 - ⌛ 15 min.
Bring slowly to the boil, and leave to cook for 5 minutes, then remove the lid and cook for a further 5 minutes.
It's ready.
It's ready.
Remarks
Try varying the quantity of sugar depending on how sweet or tart you prefer your stewed plums.
You can use any variety of plums you can find, but do check the flavour, as stewed plums (rather like stewed apricots) often tend to be rather tart.
You can use any variety of plums you can find, but do check the flavour, as stewed plums (rather like stewed apricots) often tend to be rather tart.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 950 RDI=90 % | 0 | 3,870 RDI=190 % | 16,190 RDI: 190 % |
| Per 100 g | 1 RDI=1 % | 60 RDI=6 % | 0 | 250 RDI=10 % | 1,060 RDI: 10 % |
How much will it cost?
- For 1 kg : 3.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Plum and almond panna cotta
The combination of plums and almonds is always a winner. Here's a version that uses almonds to make a delicious panna cotta with a difference.
60 K 3 hours 25 min.
This recipe uses (among others)
Plums
Like these other recipes: How to freeze plums, Late summer tart with plums and apricots, Plum tart, Plum tart "En passant par la Lorraine", Creamy plum and pear clafoutis, ... See them all 11
Caster sugar
Like these other recipes: "Psychedelic" sandwich bread, Caramelized pear custard tart, Chocolate and vanilla crème brûlée, Raspberry muffins, Rum babas, ... See them all 373
Water
Like these other recipes: Peanut rolls, Quince compote, Confit of carrots with bacon, Salmon chard rolls, Toffee apple upside-down cake, ... See them all 141
Lemon
Like these other recipes: Preserved lemons, Mushroom buckwheat pancakes, Brussels sprout salad, Surprise eggs, Mouna, ... See them all 129
Other recipes you may also like
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts. November 21th 2018237 K4.7 35 min.
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe. January 17th 2013697 K 23 30 min.
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried. May 24th 2022228 K5 1 hour 30 min.
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with... September 17th 2013133 K4.6 30 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries). August 27th 2025145 K4.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.