Plum Paste

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Plum Paste

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Plum Paste

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by Maria S
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Thermomix TM 31
Created: 2011-01-27 19:29
Changed: 2013-02-07 06:16

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Average: 5 (5 votes)

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TM-Version
Thermomix TM31

Total time: 45m
Preparation time: 5m

Utensils
a baking tray and silicone baking paper or silicone moulds

This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.

Ingredients

500 g blood plum flesh inc skin (cut around the stone – cheeks off first then sides)
250 g water
Juice of ½ lemon
500 g raw sugar

Preparation

Place plum pieces in TM Bowl and measure in water
Place lid on TM Bowl, set timer to 7 mins 100* speed 1 - leave MC in.
When finished, puree on speed 7 for 5 seconds.
Set scales and add sugar– (you can lessen the sugar a bit – however, by no more than 100g) and lemon juice
Place lid on TM Bowl and blend on speed 4 for 30 seconds
Set timer for 30 minutes, varoma temperature, speed 3.5 – strainer basket on top of lid (to prevent splatters)
With 8 minutes left on the timer, strainer basket can be removed to allow for more evaporation.
Cooking time can be extended a little (5 minutes) and this will give a thicker more solid paste.
Prepare a suitable dish to pour your paste into when ready – I use a square cake tin 18cm x 18cm – a ceramic baking tray is fine similar dimensions. The smaller the dish the thicker the paste. Line with baking paper – mitre the corners of the paper for a good fit. Alternatively, silicone moulds are fine.
When cooking time has finished check for setting point – the paste should be looking thick and when a small amount placed on a ceramic plate gells – it is ready to pour into your chosen mould.
The plum paste will look like a ruby when it is set - if you prefer a denser pinker look, upon completion of cooking time, place mc in lid and mix at speed 8 for about 20 seconds - this whips it up and brings some air into it and makes it more opaque with a different finish.

Tip

When cool and set, the paste can be cut and wrapped in food grade cello paper and given as gifts or stored in layers (use glad go betweens) in an air tight container in pantry. (use hygiene gloves or sterile utensils only when handling as this is good breeding ground for bacteria) Will keep easily for 6 months like this
Plums are plentiful right now and this is a great alternative to quince paste

Comments (12)

Fantastic!! so economical and

Submitted by Maria S on Tue, 2013-04-09 13:46.

Fantastic!! so economical and so yummy!! Enjoy and dont be afraid to try other fruits ie rhubarb and fig, pear and fig, apple and walnut, persimmon ..... have a look at what is in season and you will be inspired!!

This was so easy to make.

Submitted by Quinnykids on Sat, 2013-04-06 21:12.

This was so easy to make. I've never made jam so was a little concerned it might not thicken up, but it worked beautifully. I feel like a 'real' cook now! I bought some plastic containers from a packaging shop for my next batch, so I can share with friends.

Thank you for sharing this

Submitted by Nmarshall on Mon, 2013-03-11 14:13.

Thank you for sharing this recipe! It was absolutely delicious, I have been cutting into different shapes using cookie cutters for an interesting addition to my cheese platters. I will be making this again for sure Everyone has commented how yummy it is and they cannot believe how cheap it is to make in the tmx :) compared to what you pay at the supermarket/deli.

Hi Eloise, that is my

Submitted by Maria S on Mon, 2013-02-04 10:51.

Hi Eloise,

that is my pleasure - glad you like it :)

sounds great - i love it when

Submitted by Maria S on Mon, 2013-02-04 10:49.

sounds great - i love it when people know how to adapt like that! well done and enjoy!! Try with other fruit - its sooo awesome

I used very ripe plums that

Submitted by Leef on Mon, 2013-02-04 06:56.

I used very ripe plums that had a great amount of juice so I did not add any water at all and cooked them for 38 minutes. The paste is excellent and the flavour is intense. Great way to use up over ripe fruit. Thanks Maria.