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.
486 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.
59 K 3 hours 25 min.
This recipe uses (among others)
Plums
Like these other recipes: Smart plum tart, Clafoutis-style plum financier , Autumn apple and plum crumble pie, How to freeze plums, Plum tart, ... See them all 11
Caster sugar
Like these other recipes: Apple custard tart, Brioche royale, French Family Cake, Clafoutis "Marie-Antoinette", Apple charlotte with toasted brioche, ... See them all 370
Water
Like these other recipes: Pistachio powder or paste, Peanut rolls, Green parsley tahini sauce, Du Barry soup, Toffee apple upside-down cake, ... See them all 140
Lemon
Like these other recipes: Dandelion flower jelly, Strawberry and kiwi fruit salad, Pears and caramelised walnut samosas , Raw beetroot mousse with walnuts, How to prepare purple artichokes, ... See them all 128
Other recipes you may also like
Oatmeal cake
This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended. September 20th 2017118 K 24.2 1 hour 8 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011303 K4.7 55 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017484 K4.2 2 hours 15 min.
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg. September 29th 2012372 K3.8 1 hour 45 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012196 K4.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
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.