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4
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
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6
5min
Preparation 5minBaking/Cooking -
7Preparation
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8
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Recipe is created forTM 31
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5
Recipe's preparation
- Place plum pieces in TMBowl and measure in water
- Place lid on TMBowl, set timer to 7mins100*speed1 - leave MC in.
- When finished, puree on speed7 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 TMBowl and blend on speed 4 for 30 seconds
- Set timer for 30minutes, varomatemperature, 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.
10
Accessories you need
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Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments
Add a commentThis is such an easy recipe. I used normal plums...
This is such an easy recipe. I used normal plums and it came out a bit tart, though after about a month the tartness had gone and was very delicious.
OMG this is truly a lovely recipe and everyone was...
OMG this is truly a lovely recipe and everyone was very impressed with the taste. Didn't alter a thing. Thankyou
Absolutely delicious. ...
Absolutely delicious.
i thought I would be smart and opt to turn down the speed, to reduce the noise.
Oh boy.. big mistake.🤭 It went everywhere. 😬
So my big tip..🤔 Keep the speed at 3.5 as suggested 😀
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Made the plum paste today for the first time using...
So delicious and worked out perfectly!...
So delicious and worked out perfectly!
Next time I would add a touch of chili to give it a hint of heat. Thanks very much for the recipe!
Yummy 😋 have made with plums and also...
Yummy 😋 have made with plums and also cranberries 😋
Yummy - 😋😋
Yummy - 😋😋
Simply delicious Maria. Another winner with my...
Simply delicious Maria. Another winner with my home-grown plums...just in time for Christmas! Moira x
My first time making this with plums off the tree...
My first time making this with plums off the tree in our new house. I jave no idea what kind they are so hope it works!
The tip about it wrinkling when you put a knife through it is good. Hopefully that means it was ready🤞
Beautiful recipe just the way it is. Tried for...
Beautiful recipe just the way it is. Tried for Christmas for my cheese platter. Yummo! Instead of silicone moulds I put them in cardboard cup cake holders. Then I just had to tear the cardboard off to use. So easy and simple. I’ve frozen another batch for when I need them. Thank you for a simple yet perfect recipe.
I’ve tried fruit paste on the stove top over the...
I’ve tried fruit paste on the stove top over the years. I’ve never got the same perfect result (and with no splatters!). I used damson plums so used the full amount of sugar. I missed a Stone, but apart from being noisy, it didn’t seem to matter and came out intact.
Your recipe is good. I used blue berries instead...
Your recipe is good. I used blue berries instead of plums and added mixed spice all to be accompanied with a cheese platter. Delicious
Amazing! So delicious - thanks for sharing!
Amazing! So delicious - thanks for sharing!
I just used 400g of sugar and it is delicious!...
I just used 400g of sugar and it is delicious!
P.S. Loved this so much last year that did a double batch this time - I didn’t have bubbling over problems as long as I kept the speed above 3.5 (TM5) but I did need to increase cooking time considerably to get the right amount of liquid reduction/consistency
Hi, how long does this keep in the fridge? Thanks!
Hi, how long does this keep in the fridge? Thanks!
What an AMAZING recipe! I have made this twice in...
What an AMAZING recipe! I have made this twice in TM5 and it has turned out perfectly both times.
I never attempted jam or the likes before. Is 500g...
I never attempted jam or the likes before. Is 500g the weight before the stones are moved or 500g flesh only?
Such an easy recipe and although it hasn't set yet...
Such an easy recipe and although it hasn't set yet I did get to taste the test blob.... oh lordy!! I made this for Christmas cheese plates and I'm going to try to cut them out as stars... wish me luck!! Thank you for such an easy to follow, gorgeous recipe.
" 'Tis an ill cook that cannot lick his own fingers..." Romeo & Juliet, Act4,scii
Love this very easy and great with cheese and...
Love this, very easy and great with cheese and biscuits.
This is so good. Easy to make & very tasty when...
This is so good. Easy to make & very tasty when served with a bitey cheese.
Life is too short to drink cheap plonk
yum, yum, yum. Have made two batches of this now....
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.
Could you do this with apricots?
Could you do this with apricots?
glad that you liked it!! I
glad that you liked it!! I got some strawberry guava given to me and i made strawberry guava paste today and it is divine!!
Great recipe. I made it with
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.
I've made this with plum and
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!
tI made this paste this
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
I made this paste on the
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
Maria Stuart wrote: Hi
Made this yesterday turned
Made this yesterday turned out perfect
Kat
Thank you for this recipe
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
Thank you for this recipe.
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
Thank you for your
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.
Hi - sorry to hear that you
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
Less than 5 mins into cooking
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.
Delicious! This is a keeper!
Delicious! This is a keeper! Made this prior to a weekend away with close friends, and it was a real hit - thanks!!
Love this Maria. Thanks!
Love this Maria. Thanks!
Made 2 batches of this
Made 2 batches of this tonight... Wow... What a great way to use up summer fruit! Looking forward to eating this with cheese
Hi Gabrielle My thoughts are
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
Thanks for responding - I
Thanks for responding - I really want to make this again & get it right! I'm using TM5
Hi Gabrielle - possibly
Hi Gabrielle - possibly cooking time too long. Are you using TM5 or TM31?
Hi Maria this paste is
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
Made this last year in March
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.
This has set so beautifully!
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.
Glad that you like it! thank
Glad that you like it! thank you
I have had my thermomix for
I pour it into my rectangle silicon moulds as soon as it has finished cooking
I've just made my first batch
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.
Fantastic!! so economical and
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.
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
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
Hi Eloise,
that is my pleasure - glad you like it
