Easy Stewed Plums

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A glass jar half full of plums, in close up.

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This easy stewed plum recipe is rich, comforting and fragrant, delicious hot or cold alone or with yogurt or porridge, or in all sorts of desserts.

Servings: servings (maked a generous 250ml)

Author: Helen Best-Shaw

Prep Time5

Cook Time10

Ingredients

250 g plums - about 6–12 plums depending on size and variety.
3 tbsp soft brown sugar
2 inches cinammon
juice of half an orange - or orange slices

Instructions

Prepare the plums. Wash them, remove any fragments of stalk, and cut them in half, removing the stones.
250 g plums
Put all the ingredients in a pan and add a tablespoon of water. Stir well.
3 tbsp soft brown sugar, 2 inches cinammon, juice of half an orange
Heat gently. Cook for 8–10 minutes.
When a syrup has formed and the fruit is tender, the stewed plums are ready to eat.

Notes

Storage

Fridge – Cover your stewed plums and transfer to an airtight container in the fridge as soon as they are properly cooled. Store for up to five days. I like to serve them hot or at room temperature, though you can eat them straight from the refrigerator if you prefer.

Freezer – Prepare as for the refrigerator but ensure that your container has a good seal. The syrup will not freeze solid, so there is always a risk of leaks if the pot is not sealed well. Your stewed plums will store for at least three months.

Hints and tips

Try to use fruit that is in good condition, as you want to keep the plum halves intact.

Cook your plums gently, especially at the start. It can be easy to burn them before the syrup forms.

Don't be too lavish with spices. You want to taste the fruit.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.