Yield: 2 cups

Fresh Plum Compote

Fresh Plum Compote

Fresh Red Plum Compote is a beautifully colored, delicious jam that is simple to make. It is tartly sweet and tastes amazing on rustic whole-grain toast. It is equally tasty mixed into yogurt or served with crackers and cheese.  The ingredients list is short - ripe red plums, honey, fresh lemon, vanilla, and a dash of salt.  Optionally cracked, green cardamom pods adds a unique Persian jam touch.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 8 to 10 ripe, red plums
  • 1 teaspoon pure vanilla extract
  • 4 Tablespoons honey
  • 1/4 teaspoon salt
  • 2 tablespoons of lemon juice (or the juice of half of a large fresh lemon)
  • 4 to 5 whole, green cardamom pods, cracked (optional)
  • 1 tablespoon whole, shelled pistachio nuts (optional)

Instructions

  1. Chop and remove pits from plums (coarsely chop to about 1-inch chunks leaving skins intact)-it will be juicy on the cutting board
  2. Crack cardamom pods - gently press the back of a metal spoon (like a tablespoon) down on the pod.
  3. Carefully transfer chopped fresh red plums and the juice of the plums into a medium-sized pot
  4. Add the honey, vanilla, salt, cardamom, and lemon juice and give it a good stirring
  5. Bring to a boil stirring often
  6. Cook on medium-high (allowing to boil down) for 30 to 45 minutes stirring every few minutes - the plums cooking in the pot start to break down and may get bubbly and foamy while cooking
  7. Reduce the heat, cover the pot, and simmer another 10 to 15 minutes stirring every 3 to 5 minutes.
  8. Remove covered pot from heat keeping the lid on and allow to cool - the compote/jam will continue to thicken and gelatinize
  9. Transfer to jars and refrigerate until ready to serve
  10. Garnish with whole, shelled pistachio nuts (optional)

Notes

There is no added pectin in this recipe. Plums have plenty of natural pectin so this jam firms up nicely with cooking.

We keep the plum skins in tact. They mostly break down during the cooking process. The skins of plums have vitamins, nutrients and fiber and boost the flavor and health factor of this jam.

For a Persian twist, add 4 to 5 whole, green cracked cardamom pods. To crack them gently press the back of a metal spoon (like a tablespoon) down on the pod. This helps to release the seeds and flavors of the cardamom while the jam is cooking down.

Use a large lipped cutting board to catch the juices. Wear dark-colored clothing. Ripe plums are extra juicy and the juices will stain.

This recipe yields a little over 2 cups of jam.

Nutritional info is based on one tablespoon portion serving size.

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 17mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g

This recipe yields a little over 2 cups of jam. Nutritional info is based on one tablespoon portion serving size.