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Stewed plums

Name: Stewed plums
Prep time: 23 min
Cook time: 15 min
Total time: 38 min
Yield: 1 kg
Cuisine: French
Ingredients: 1 kg plums; 400 g caster sugar; ½ lemon; 4 tablespoons water

Quick and simple, stewed plums can also be spread like jam.

485 K 3.9/5 (104 reviews)

40 min.

Easy

3.80 €

1 kg

4 Ingredients

Last modified on: June 27^th 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.

When should you start or finish this recipe?

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.

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.

Stage 5 - ⌛ 5 min.

If you don't like the skin, you can pass the stewed fruit through a sieve pushing it through with a maryse.

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.

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=6 %	950 RDI=70 %	0	3,870 RDI=140 %	16,190 RDI: 140 %
Per 100 g	1 RDI=0 %	60 RDI=4 %	0	250 RDI=9 %	1,060 RDI: 9 %

How much will it cost?

For 1 kg : 3.80 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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