AuthorBen WatsonCategorySummer, SweetDifficultyBeginnerIf you've found yourself with a glut of plums, this is a recipe well worth making. Roasting the fruit concentrates the flavour and creates a beautifully rich compote that's just as good spooned over breakfast as it is tucked into puddings. It also keeps the taste of late summer going long after the season has finished.
This recipe is adapted from Pam Corbin's fantastic book Pam the Jam, one of our favourite preserving books. As well as the compote itself, Pam includes a simple way to turn it into a homemade Chinese-style plum sauce that's perfect with duck, pork or barbecued meats.
Makes 3–4 × 300ml jars
Preheat the oven to 200°C / Fan 180°C / Gas Mark 6.
Rinse the plums in cold water and remove the stalks. Arrange the whole plums in a shallow baking tray. Bake for about 20 minutes, until the skins are just beginning to split and the flesh is soft. Set aside to cool.
Meanwhile, sterilise your jars and twist-on lids in a water bath. Leave them in the pan until ready to fill.
Break open the plums to remove the stones, then peel off the skins. Place the peeled fruit in a pan, along with any cooking juices. Bring to a simmer and stir in the honey, to taste. Cook for 6–7 minutes more to reduce the compote a little, stirring occasionally. Remove from the heat and stir in the rosewater, if using.
Using tongs, carefully lift the jars from the water bath and place them on a folded tea towel or wooden surface. Spoon the compote into the jars, filling to the brim and knocking out any air pockets by lightly tapping the jar on the work surface. Seal immediately.
Return the sealed jars to the water bath so they are completely immersed, then return to a simmer for 5 minutes. Carefully remove the jars from the pan and leave to cool on a folded tea towel or wooden surface.
Storage: Store in a cool, dark, dry place for up to 6 months. Once opened, keep refrigerated and use within 5 days.
Empty a 300ml jar of roast plum compote into a pan, along with:
- 2 tbsp vinegar
- 1 tbsp soft brown sugar (light or dark)
- 1 crushed garlic clove
- 1 finely chopped shallot
- A pinch of chilli flakes
- A pinch of ground ginger
Warm through over a medium heat, then allow to cool before using.