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 - Macknade Fine Foods
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This super easy Good Food recipe will showcase the delicious, seasonal plums and make the perfect addition to your cheeseboard.

1 hour 40 mins to prepare
Serves 7 x 100ml pots
Print Recipe


We found this recipe on the BBC Good Food website. 

  • 2kg plums
  • 500ml cold water
  • 1kg bag jam sugar (with added pectin)


  1. Stone and quarter the plums, then put into a preserving pan. Add 500ml cold water and bring to a boil. Cover and simmer for about 45 minutes until completely cooked down, pulpy and dark, dark red.
  2. Sieve the fruit and juice through a nylon sieve back into the pan - make sure you get every bit of pulp out of the mix that you can.
  3. Add the sugar and stir over a low heat until dissolved. Now turn up the heat and bubble for about 25 minutes or until you have a thick, dark and fruity purée. Keep stirring so that the bottom doesn't catch - it's ready when the spoon leaves a trail along the bottom of the pan for a split second before the paste floods back into the gap.
  4. Pour the hot mix into small jars (using a funnel is easiest), seal, then leave to set.
  5. This will keep for up to six months and is best served with Manchego cheese!
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