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Plum Paste


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Ingredients

Plum Paste

  • 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
  • 6
    45min
    Preparation 5min
    Baking/Cooking
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's 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 3.5strainer 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.

     

10
11

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


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Love this very easy and great with cheese and...

    Submitted by jane arnold on 6. May 2017 - 16:53.

    Love this, very easy and great with cheese and biscuits.

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  • This is so good. Easy to make & very tasty when...

    Submitted by ebaquilter on 11. February 2017 - 21:13.

    This is so good. Easy to make & very tasty when served with a bitey cheese.

    Life is too short to drink cheap plonk

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  • yum, yum, yum. Have made two batches of this now....

    Submitted by Mary S on 29. January 2017 - 15:13.

    yum, yum, yum. Have made two batches of this now. The first as per recipe, but a bit less sugar and it is awesome.

    The second batch; I replaced the sugar with 155g of Stevia. It needed 10 mins longer cooking time (check every 5 mins) and turned out more of an opaque pink. Next time I'll try 7 or 8 mins extra cooking time instead of the 10, but it's still great. :smile:

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  • Could you do this with apricots?

    Submitted by dunkeldj on 29. December 2016 - 12:17.

    Could you do this with apricots?

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  • glad that you liked it!! I

    Submitted by Maria Stuart on 25. April 2016 - 21:32.

    glad that you liked it!! I got some strawberry guava given to me and i made strawberry guava paste today and it is divine!!

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  • Great recipe.  I made it with

    Submitted by Michele_L on 25. April 2016 - 20:18.

    Great recipe.  I made it with d'Agen plums, which were easy to pit, but the paste was still deeply red and flavoursome.  I poured it into silicon cupcake moulds and they set well and turn out very easily for elegant presentation on a cheese platter.

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  • I've made this with plum and

    Submitted by 123thermome on 15. April 2016 - 22:29.

    I've made this with plum and apples. It's delicious! The last time with apples I used 350g of caster sugar and they set gorgeously in silicone cupcake moulds!

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  • tI made this paste this

    Submitted by sharmac on 26. March 2016 - 19:29.

    tI made this paste this afternoon from a 825g can of Coles brand Plums - in juice & it was beautiful...but. ** BE CAREFUL as the plums still have seeds in them!  De-seed plums & add drained  plums to TM bowl as per recipe.

    I kept the tinned juice & added instead of water,  but only added 150g juice (instead 250g water). I might add a bit more juice next time I make the paste, as it set really well & fast but I think it could be a bit less firm as I like pastes on biscuits to be able to be spreadable (& not need a knife to cut) .

    I made a mistake & added lemon juice early with the plums inthe  first cooking but that didn't make any difference. Whoo Hoo...bonus no dramas....

    I have stuck to the original recipe just changed the amounts used & tinned plums instead of fresh ones.I changed the raw sugar amount to only 250g as I thought 500g was way too much.

    This is such a great recipe, easy to use & beautiful to eat & you can make it out of season with a can of fruit....enjoy everyone :) 

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  •  I made this paste on the

    Submitted by ebaquilter on 29. February 2016 - 11:44.

     I made this paste on the weekend & after reading all the comments I chose to cook for 20 minutes first up (as I have TM5).  Tested paste & it didnt set.  I added 3 lots of 5 minute cooking time & still didnt set.  Any suggestions please?

     I even tried cooking it again the following day & it came out opaque looking but still was a sticky gluggy mix.  It does taste amazing though & I poured some over Baileys homemade icecream & it was well received by my dinner guests!  :)

     

    Life is too short to drink cheap plonk

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  • Maria Stuart wrote: Hi

    Submitted by soozryan@outlook.com on 26. February 2016 - 10:49.

    Maria Stuart

    Hi Gabrielle

    My thoughts are that the TM 5 is hotter on Varoma than the 31, so reduce cooking time by ten minutes for your next batch. Set your timer for 20 mins, not 30 and take a small amount out (approx a dessert spoon full) once the timer has gone off and let this drop onto a plate or saucer. It should set very quickly and wrinkle when you push it back with a kitchen knife or similar. If you think that the consistency is more like a jam, let it cook a little longer (5 mins and test it again). I now also whip it on sp 8 for about 30 seconds after cooking time has completed and this gives it an opaque and denser look because you have whipped air into it while it has cooled a bit during whipping. If you prefer a glossy look, dont do this step, but i like the matt finish personally.

    I hope this helps you and good luck. Happy to keep helping if you need it. I teach cooking too, so it isnt a problem :)

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  • Made this yesterday turned

    Submitted by kitkatnagy on 9. February 2016 - 17:36.

    Made this yesterday turned out perfect 

    Kat 

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  • Thank you for this recipe

    Submitted by Mingasmokey on 20. January 2016 - 17:33.

    Thank you for this recipe Maria, I have a blood plum  tree that produces plums consistently every year for 23 years so far, so as much I loved blood plums initially we do get a "bit over them" these days.....there's only so much stewing, jam making, pie making you can do with them, so this year I have made your paste which will be handy with cheese platters. I cooked mine in my TM31 with 400g of sugar and had no problems with spillage like some others on this page. Thanks again

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  • Thank you for this recipe. 

    Submitted by Aunty Lill on 27. December 2015 - 20:28.

    Thank you for this recipe.  Our plum tree was overloaded, so after jams and stewing plums I was pleased to find this recipe.  Turned out perfectly.  No overboil and texture was perfect.  Next time maybe I would cut the sugar a bit.  Have you ever added spices.  Eat your heart out Maggie Beer

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  • Thank you for your

    Submitted by Tammymr on 23. November 2015 - 11:16.

    Thank you for your suggestions Maria. I actually tried these things myself and it appears to have worked! 100degrees til settled then did 15mins at Veroma. Thanks for your response.

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  • Hi - sorry to hear that you

    Submitted by Maria Stuart on 23. November 2015 - 07:16.

    Hi - sorry to hear that you had an overflow!!  this has happened to me a couple of times too - the only thing I can put it down to is the fruit and possible changes / sugars etc at different stages of ripeness. So best thing to do when making it again, is to watch it carefully for first ten minutes. If it starts to froth up, increase speed and if necessary take it down to 100* for a few minutes, then back to varoma temp. Once it gets itself past this stage, it will settle and wont foam up and you can walk away while it continues to cook! It is worth another try :-)

     

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  • Less than 5 mins into cooking

    Submitted by Tammymr on 22. November 2015 - 16:35.

    Less than 5 mins into cooking mine and its overflowed eveywhere even with the basket on top. I have followed the recipe re: quantities and am at a loss.

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  • Delicious! This is a keeper!

    Submitted by MG2096 on 8. June 2015 - 18:45.

    Delicious! This is a keeper! Made this prior to a weekend away with close friends, and it was a real hit - thanks!!

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  • Love this Maria. Thanks!

    Submitted by rossnjen@bigpond.com on 3. February 2015 - 18:59.

    Love this Maria. Thanks!

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  • Made 2 batches of this

    Submitted by Losza on 26. January 2015 - 00:08.

    Made 2 batches of this tonight... Wow... What a great way to use up summer fruit! Looking forward to eating this with cheese 

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  • Hi Gabrielle My thoughts are

    Submitted by Maria Stuart on 25. January 2015 - 20:05.

    Hi Gabrielle

    My thoughts are that the TM 5 is hotter on Varoma than the 31, so reduce cooking time by ten minutes for your next batch. Set your timer for 20 mins, not 30 and take a small amount out (approx a dessert spoon full) once the timer has gone off and let this drop onto a plate or saucer. It should set very quickly and wrinkle when you push it back with a kitchen knife or similar. If you think that the consistency is more like a jam, let it cook a little longer (5 mins and test it again). I now also whip it on sp 8 for about 30 seconds after cooking time has completed and this gives it an opaque and denser look because you have whipped air into it while it has cooled a bit during whipping. If you prefer a glossy look, dont do this step, but i like the matt finish personally.

    I hope this helps you and good luck. Happy to keep helping if you need it. I teach cooking too, so it isnt a problem :)

    Login or register to post comments
  • Thanks for responding - I

    Submitted by GabrielleDe on 24. January 2015 - 09:50.

    Thanks for responding - I really want to make this again & get it right! I'm using TM5

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  • Hi Gabrielle - possibly

    Submitted by Maria Stuart on 23. January 2015 - 18:37.

    Hi Gabrielle - possibly cooking time too long. Are you using TM5 or TM31?

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  • Hi Maria this paste is

    Submitted by GabrielleDe on 23. January 2015 - 17:08.

    Hi Maria

    this paste is wonderful tasting however mine was so thick it was like a fruit roll up and impossible to slice. It was even hard to remove from the thermo bowl.... Any idea what I did wrong? cooking time too long?

    thanks

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  • Made this last year in March

    Submitted by Homegrown and under 100 on 28. December 2014 - 16:47.

    Made this last year in March and mum is still raving about it! About to make a new batch for Christmas gifts. I put mine in mini loaf silicone moulds and wrap In baking paper with wool to tie it up. 

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  • This has set so beautifully!

    Submitted by nethercairn on 23. February 2014 - 18:46.

    This has set so beautifully! Don't try and make double - big mess, I poured these into mini muffin tray and make a great shape.

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  • Glad that you like it! thank

    Submitted by Maria Stuart on 21. January 2014 - 21:30.

    Glad that you like it! thank you

     

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  • I have had my thermomix for

    Submitted by Gnomes83 on 21. January 2014 - 15:30.

    :) I have had my thermomix for three days and this is the third time I am making this paste it is fantastic!!! I extend the time for the extra five minutes and it setts perfectly every time.

    I pour it into my rectangle silicon moulds as soon as it has finished cooking 

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  • I've just made my first batch

    Submitted by J9design on 9. January 2014 - 09:55.

    I've just made my first batch of this, after finding a huge plum tree nearby, that I'm allowed to pick from (if I can reach). 

    I managed to 3/4 fill 11 silicone muffin cases.  I'd lined a ceramic dish so I'd better go and make some more!  The drops that I tasted were wonderful.  Can't wait to try it with some cheese.  Thanks for the easy, great recipe.

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  • Fantastic!! so economical and

    Submitted by Maria Stuart on 9. April 2013 - 15:46.

    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!!

     

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  • This was so easy to make.

    Submitted by Quinnykids on 7. April 2013 - 00:12.

    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. 

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  • Thank you for sharing this

    Submitted by Nmarshall on 11. March 2013 - 17:13.

    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.

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  • Hi Eloise, that is my

    Submitted by Maria Stuart on 4. February 2013 - 13:51.

    Hi Eloise,

    that is my pleasure - glad you like it :) :)

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  • sounds great - i love it when

    Submitted by Maria Stuart on 4. February 2013 - 13:49.

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

     

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  • I used very ripe plums that

    Submitted by Leef on 4. February 2013 - 09:56.

    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.

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  • I just made this today. Soooo

    Submitted by 6478e on 1. February 2013 - 12:56.

    I just made this today. Soooo impressed at how easy it was and how well it turned out!!! Thankyou very much:)

    eloisew

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  • I love this Maria. It's great

    Submitted by robyne on 25. March 2012 - 17:21.

    :) I love this Maria. It's great in the silicon dishes.

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  • Thanks for this great recipe,

    Submitted by Athomas on 11. February 2012 - 12:58.

    Thanks for this great recipe, I used Figs and milled 200gms walnuts in the beginning and it is delish! 8)

     

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  •  Hey Maria, i love your plum

    Submitted by Janine B on 6. September 2011 - 22:07.

     Hey Maria, i love your plum paste, still have some from February, it lasts a long time (if you don't eat it)  xx Janine

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  • Absolutely beautiful!  Can't

    Submitted by Kandy on 3. February 2011 - 23:14.

    Absolutely beautiful!  Can't wait to make it myself!

    <one day, I will get around to doing this properly...>

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  • Nice work Maria! This paste

    Submitted by Kristine on 28. January 2011 - 00:03.

    Nice work Maria! This paste was delish :)

    Kristine Miles

    www.kristinemiles.com

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