Stewed plums
Quick and simple, stewed plums can also be spread like jam.
461 K 3.9/5 (104 reviews)
40 min.
Easy
2 kg
4 IngredientsLast modified on: June 27th 2010
For 2 kg, you will need:
6 lb + 6.1 oz plums
1 lb + 12.2 oz 
1 
8 tablespoons 
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 6 lb + 6.1 oz plums.
Stage 2 - 10 min.
Cut in half, remove the stone, then cut in half again.
Stage 3 - 3 min.
Pour 1 lb + 12.2 oz caster sugar over, the juice of 1 lemon and 8 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 | 40 RDI=20 % | 1,890 RDI=180 % | 0 | 7,730 RDI=390 % | 32,370 RDI: 390 % |
| Per 100 g | 1 RDI=1 % | 60 RDI=6 % | 0 | 250 RDI=10 % | 1,060 RDI: 10 % |
How much will it cost?
- For 2 kg : 7.55 €
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.
42 K 3 hours 25 min.
This recipe uses (among others)
Plums
Like these other recipes: How to freeze plums, Plum and hazelnut crumble, Jelly-style plum jam, Plum tart, Late summer tart with plums and apricots, ... See them all 11
Caster sugar
Like these other recipes: Caramelised walnuts, Lime (or lemon) curd, Lime crémeux, Macarons (the original French macaroons) , Panettone, ... See them all 352
Water
Like these other recipes: Mojito peaches, Shortbread tart with sweet apricots and rosemary, Sorrel soup, Aperitif rolls, Gingerbread, ... See them all 132
Lemon
Like these other recipes: Quince paste, Fish "à la Bordelaise", Lemon tart, Quick bramble jelly, Greek Pesto, ... See them all 119
Other recipes you may also like
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019278 K4.4 3 hours 15 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018328 K4 2 hours 30 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019476 K 24.4 35 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019597 K 14.6 1 hour 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024503 K4.6 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.