September 20, 2013 by dgarnett2013
Plum or Damson Jampote: The River Cottage Year by Hugh Fearnley-Whittingstall
Not quite jam, not quite compote, but very good with vanilla ice cream, topping for pancakes, or runny jam, on toast, rice pudding, porridge, or chilled with yogurt or custard.
Choose small, firm, sour plums or damsons – they have more pectin.
- For every kilo of plums/ damsons you need
- 500g caster sugar
Put the whole plums/ damsons and sugar in a large, heavy-based pan with enough water to come halfway up the plums.
Heat gently to dissolve the sugar. Simmer for 15-20 mins, until the plums are tender, then strain off some of the syrup. Then leave to cool.
When cool enough to handle, lift out plums with a large spoon, removing stones and, if you like, some of the skins. Return the sorted, stoneless compote to the pan, bring back to the boil and boil hard for 5 mins to give a thick, pulpy compote, which is on its way to being jam.
Made with plums and damsons picked while staying at Lipyeate.