Spiced Plum Paste
  • 1 kg plums
  • 850g sugar
  • 2T lemon juice
  • ¼ t nutmeg
  • 8 cloves
  1. Wash the plums thoroughly, and remove any stems.
  2. Place in a large saucepan and heat gently until the plums collapse.
  3. Remove the stones. To do this I pour the whole saucepan through a sieve which drains the liquid and makes it easier to see the stones. I then remove the stones with a teaspoon, and return the remains (including the skins) to the sauce pan. You should be left with 850g of plum flesh.
  4. Use a stab blender to purée the mixture. Alternatively you could put the whole mixture into a food processor.
  5. Add the sugar, lemon juice, nutmeg, and cloves to the plum purée (how much sugar depends on how much plum puree you have - use an equal amount of sugar to plum purée).
  6. Gently boil the mixture, stirring regularly until the mixture resembles runny apple sauce. You can check whether it is ready by dropping a small amount onto a cold plate. It should set firmly.
  7. Pour into a silicone mould, or a tray lined with baking paper and allow to set. This amount will fill a lamington tin. Alternatively you can fill several smaller tins (which is what I did).
  8. Once set, wrap in baking paper and store in an air tight container until it is needed.
  9. Use a hot knife to cut into portions as needed.
Recipe by Country Life Experiment at https://countrylifeexperiment.com/2014/01/recipe-spiced-plum-paste/