23 Easy Plum Recipes That Bring Out the Best in Your Fruit Basket

Looking to enjoy the sweet and tart flavors of plums? Our collection of 23 easy plum recipes offers a variety of dishes, from luscious desserts to savory meals. Perfect for fresh plums from your garden or market finds, these recipes make the most of this versatile fruit and are sure to become your new favorites.

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Plum Preserves

This plum preserves and jam recipe is sweet, tangy, and delicious! It’s plum preserves, just like mom used to make!

• Prep: 15 mins
• Cook: 30 mins

Ingredients

• 3½ lbs. plums
• 3 cups granulated sugar
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• ¼ cup orange juice
• ¼ cup lemon juice

Instructions

Before you begin, add clean mason jars to a canner and cover with enough water to submerge the jars by at least a few inches. Do not include lids and collars. Bring water to a boil, then turn the heat down while working on the plum preserves.

1. Wash, then chop plums into quarters or eighths, discard pits. Weigh chopped plums with a kitchen scale to equal 3 ½ pounds.
2. Heat plum mixture over low flame until the sugar begins to dissolve, stirring occasionally.
3. Bring the plum jam to a rolling boil, then simmer over low heat for 30 minutes or until thickened. Mash with a potato masher or use an immersion blender for a smoother, jam-like consistency.
4. The preserves may need to cook a few minutes longer, until plums are no longer opaque. You want them to be translucent!
5. Skim the surface to remove foam, as needed, then ladle the hot jam into sterilized hot jars. Leave ¼ inch headspace, wipe the rims with a kitchen towel, add clean lids, and screw collars on hand tight.
6. Carefully lower filled jars into hot water. Bring to a boil, then process in boiling water canner for 15 minutes. See chart in post to adjust time for altitude.

Notes

• Your jam can boil over very easily, so don’t walk away from the pot. If it begins to boil over, stir vigorously with a wooden spoon until it recedes.
• If there’s not enough jam to fill the 8th jar, store the jar in the fridge to consume first.
• Wait for the pings and make sure all jars are sealed before labelling and storing them!
• Although some recipes call for peeling the plums, I prefer to leave the skin on. It’s actually one of my favorite things about this recipe!
• If you prefer to make your plum preserves without the skin, just blanch the plums for approximately 45 seconds after slicing an “X” on the bottom of each plum first. This helps when peeling the skin off the plums.
• Remember that jam always thickens once it’s refrigerated so do not overcook it!

Stewed Plums

Stewed Plums with cinnamon and brown sugar only take 10 minutes to make with 4 simple ingredients! The plums get beautifully poached and syrupy – perfect served on their own or with ice cream, granola, yogurt and more.

• Prep: 2 mins
• Cook: 8 mins
• Servings: 6

Ingredients

• 6 plums
• 4 tablespoons brown sugar or white
• 3 tablespoons water
• 2 tablespoons orange juice
• 1 cinnamon stick optional

INSTRUCTIONS 

1. Wash, de-stone and halve the plums (leave the skin on).
2. Place the sugar, water, orange juice and cinnamon stick into a medium-sized pot over a medium heat and simmer, stirring occasionally until the sugar dissolves.
3. Add the plums and simmer for 8-10 minutes or until the fruit is soft and begins to break down. Keep an eye on it as very ripe plums will cook faster and will get mushier. You want the plums to still be intact, but be soft and cooked through.
4. Remove and discard the cinnamon stick.
5. Enjoy hot or cold. Delicious on ice cream, yogurt, pancakes, waffles etc… Get creative with the stewed plums.

Easy Plum Jam

You will love this classic recipe for Easy Plum Jam, made with sweet, ripe, juicy plums at the height of their season. It is the ultimate way to preserve this delicious stone fruit to enjoy throughout the coming months.

• Prep: 30 mins
• Cook: 40 mins

Ingredients

• 2 kg (4 ½ pounds) plums – prepared weight. See Note 1
• ½ cup (125 ml) water
• 1 ½ kg (3 ⅓ pounds) granulated sugar. See Notes 2 and 3
• 1 ½ tablespoon (30 ml) lemon juice. See Notes 4 and 5

Instructions

To Sterilise the Jars:

1. Preheat the oven to 130 Degrees C (270F).Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. Ensure your lids are oven safe or see our notes if they are not. (See Note 6.)
2. Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher.Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes. The jars and lids should be completely dry and remain very hot.

To Make the Jam:

1. Place 2 small plates or saucers in the freezer to chill – see Note 7.
2. Wash the plums and remove any blemishes. To halve the plums, start at the stem end and run a sharp knife around the plum, following the naturally occurring marking. Use the tip of the knife to remove the stones.Cut the halves in half again. If you don’t want your jam to have chunks of fruit, cut the plums into eighths.
3. Place the plums and water in a large, wide saucepan. See Note 8.
4. Bring the plums to a simmer over low-medium heat. Stir occasionally using a long-handled wooden spoon. See Note 9.
5. Cover the pot and cook, stirring occasionally, until the plums are soft, 15-20 minutes. At this stage, if you prefer less chunky jam, you could blend it using a hand-held stick blender. Take off the heat to do this.
6. Add the sugar and lemon juice. Stir frequently, with the saucepan uncovered, until the sugar dissolves.
7. Increase the heat and bring to a rolling boil for 5-15 minutes. You need to be vigilant at this point. Stir frequently to avoid the jam catching and burning on the bottom of the pan. Boiling time will vary depending on the size of your saucepan and the heat that you apply.
8. After about 5 minutes rapid boiling, turn the heat off under the jam.Spoon a small amount of jam onto a chilled plate or saucer to check if it is starting to set. I use the wrinkle test. When the jam has cooled, push it gently with your fingertip. If it wrinkles, even slightly, it is ready.If it remains liquid, put the jam back on the heat for a further 5 minutes and check again. See Note 10.
9. You can also use a thermometer to check for setting point.  To use this method, you will need a sugar thermometer. Clip the thermometer to the side of your pan. When the thermometer reads 104C (220F) the jam is ready.
10. When the jam reaches setting point, remove the pan from the heat. If there is any scum on the surface of the jam, add a teaspoon of butter and stir well. It will dissolve the scum.
11. Let the jam stand for about 10 minutes to allow the fruit to settle. This will ensure that any pieces of fruit will be evenly distributed throughout the jam. Without standing, the fruit will rise to the top of the jar.
12. The jam will still be liquid when you ladle it into your jars. It can take up to 48 hours to completely set.
13. Stir the jam and carefully ladle it into the heated, sterilised jars. You need to be very careful. A splash or spill from hot jam would result in a serious burn. I recommend that you wear clothing with long sleeves. Additionally, this is not the occasion to have children nearby.Immediately seal the jars tightly with sterilised lids.
14. When cool, remove any spills from the jars and label with the date and name. Store the jam in a cool, dark place. When using the jam, always use a clean, dry spoon to avoid contamination. After opening a jar, as a further precaution, store it in the refrigerator.

Notes

1. Ensure your fruit is freshly picked and of good quality. Avoid fruit that is bruised or over-ripe. The plums contain pectin which aids in the jam setting. If your fruit is older, it will contain less pectin. The colour of the jam will vary depending on the variety of fruit that you use. 
2. My plums were perfectly ripe and sweet so I used a fruit/jam ratio of 1 kilo of fruit to ¾ kilo sugar (1 pound fruit to ¾ pound of sugar). If the fruit you use is slightly unripe and quite tart you may need to use a ratio of equal weight fruit and sugar.
3. Do not reduce the amount of sugar. Whilst the sugar sweetens the fruit it also acts as a preservative and helps the jam to set. If you reduce the sugar, your jam may not be shelf-stable and may become mouldy.
4. The Australian tablespoon is 20ml or 4 teaspoons. In many other countries, the tablespoon is 15ml or 3 teaspoons. Please adjust the measurement if necessary.
5. Lemon juice not only balances the sweetness of the sugar, but it also contains acid and pectin which help to set the jam.
6. Properly sterilising your jars is an essential process to remove bacteria that could cause your preserves to spoil. Wash the jars and lids either in the dishwasher or by hand in hot soapy water, and rinse well. Do not dry them with a tea towel. Place jars and lids on a baking tray. If you are using Kilner jars with rubber seals, be sure to remove the seals before placing the jars in the oven. The dry heat of the oven would damage the seals. Boil the seals separately in a saucepan for about 10 minutes. If your lids are not oven safe, boil them for 10 minutes and allow them to air dry. Heat the jars in the oven for at least 20 minutes. When your preserves are ready to bottle, use thick oven mitts or jar tongs to remove the jars. Do not place them on a cold surface as they may shatter. I place mine on a wooden chopping board which I cover with a tea towel. Always sterilise a few more jars than you think you will need. It is better to have too many jars than not enough.
7. The chilled plates are used to quickly cool the jam when testing the setting point.
8. Always choose your widest saucepan that has enough height to enable the jam to boil vigorously. More surface area means the liquid will evaporate faster; having sufficient height means you can boil the jam at a higher heat and maintain the fresh flavour of the plums. Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste.
9. Do not use a metal spoon, it will become very hot. A long-handled wooden spoon is important to avoid being burnt by a splash from boiling jam.
10. My jam reaches its setting point about 5 minutes after it begins to boil rapidly. Boiling time will vary depending on the size of your saucepan and the heat that you apply.

Plum Loaf

This Plum Loaf Recipe makes a delicious and tender loaf. Made with fresh plums this bread is sweet, spicy and so scrumptious!

• Prep: 15 mins
• Cook: 50 mins
• Yield: 2 loaves

Ingredients

• 2 cups chopped plums
• 2 tbsp flour
• 1 cup butter (softened)
• 2 cups white sugar
• 1 tsp vanilla
• 4 eggs
• 2/3 cup sour cream
• 1/2 cup brown sugar
• 3 cups flour
• 1 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1/2 tsp baking soda

Instructions

1. Preheat your oven to 350 degrees.
2. Prepare 2 loaf pans by lining them with parchment paper.  Set aside.
3. In a bowl mix together the chopped plums and 2 tbsp of flour.  Set aside.
4. In a mixing bowl cream together the butter, white sugar, vanilla and egg, until smooth and fluffy.
5. In a different bowl mix together the sour cream and brown sugar.
6. Then add the sour cream mix to the egg mixture, and mix well.
7. In a separate bowl whisk together the flour, salt, cinnamon, nutmeg, allspice and baking soda.
8. Slowly add the flour mixture to the wet ingredients and mix.
9. Fold in the chopped plums and mix together until combined.
10. Pour the batter into the prepared loaf pans.
11. If you like, add some slices of fresh plums to the top of your loaves (refer to pictures).
12. Bake at 350 for 45-50 minutes, or until a toothpick inserted in the centre comes out clean.

Plum Jam without Pectin

Juicy, ripe plums are in season and so it’s time to make homemade Plum jam without pectin. This recipe is a charm as it is a super simple and easy-to-follow recipe and makes absolutely delicious low-sugar jam. It tastes so good and needs just three pantry ingredients.

• Prep: 15 mins
• Cook: 50 mins
• Yield: 900 ml

Ingredients

• 1 kg (2.2 lbs) plum, pitted, fully ripened, firm and sweet variety
• 2 cups sugar, or more for sweeter jam, see notes
• 1 tablespoon lemon juice

Instructions

1. Sterilize two 500 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally. Protip: This steps is optional if consuming jam within 6-8 weeks. Use clean spoon to serve.
2. Keep 2 plates for cold plate test in freezer.
3. Meanwhile, in a thick bottomed and wide-based pot, take sugar, lemon and plum. Cook for 15 minutes on medium flame until soft. Protip: Cooking time will vary upon the ripeness of fruit. Look for visual signs.
4. Then mash plum with a potato masher for chunky jam or blend with immersion blender for smooth consistency. Cook further on slow heat for about half an hour until jam starts to thicken. Protip: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
5. To test consistency put a large drop of jam on cold plate. Wait for 30 secs to cool then make a line between the jam drop with your finger. If the line meets, continue to cook for 5 more minutes. And if it sets then stop cooking. Jam is ready.
6. Then ladle hot jam to sterilized jars leaving only ½ inch space empty from the lid. Also, wipe off the rim with a clean and damp towel. Place the lids and turn the jars upside down. Or follow the canning procedure and immerse the jars in the hot water bath for 5 minutes. Protip: Turning jars upside down creates a vaccuum and helps avoid condensation.
7. Store jam in fridge and consume within a 1-2 months. Or freeze the jars for upto six months. You may follow canning steps if storing jam at room tempertaure for a year or more.

Notes

Sugar: Using 2.5 of sugar with 1 kg plums will make a sweet jam just like the store-bought. You can always start with less sugar and add more as needed.

Plum Upside-Down Cake

This beautiful Plum Upside-Down Cake features plums in a delicious butterscotch sauce on top of a tender spiced cake. The cake recipe is easy to make and can be used to make a variety of upside-down cakes. Try this recipe with nectarines, peaches, pineapple, and even blueberries.

• Prep: 20 mins
• Cook: 40 mins
• Serves 10 people

INGREDIENTS

Topping (Plum Layer)

• 3 tablespoons unsalted butter, softened
• ⅓ cup brown sugar, packed
• 4-5 fresh plums, you’ll need enough plums to cover the bottom of an 8 inch pan, pitted and thinly sliced.

Cake

• 6 tablespoons unsalted butter, at room temperature
• ⅓ cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup sour cream, at room temperature, I used full-fat
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom, optional
• ¼ teaspoon ground ginger, optional
• ¼ teaspoon sea salt

INSTRUCTIONS 

1. Place a rack in the middle of the oven and heat oven to 325ºF.
2. Add 3 tablespoons of butter to an 8 inch cake pan. While the oven is preheating, place the pan in the oven to melt the butter. Add 1/3 cup brown sugar to the pan and spread it so that it evenly covers the bottom of the pan. Arrange the sliced plums in concentric circles and overlapping the slices slightly. Set the pan aside.
3. In a medium bowl, sift the all-purpose flour, baking soda, cinnamon, cardamom, ginger and salt. Whisk to combine and set aside.
4. In the bowl of your mixer, add the butter and brown sugar and beat on medium-high for 3 minutes or until mixture is fluffy.
5. Add the egg and beat until blended.
6. Add the sour cream and vanilla extract and beat until smooth.
7. Scrape the sides and bottom of the bowl before gradually adding the flour mixture on low-speed. Once the flour has been incorporated, increase the speed of the mixer and beat until batter is smooth, don’t over-beat the batter.
8. Spoon batter into the pan and spread it gently and evenly onto the plums.
9. Bake for approximately 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
10. Cool cake on wire rack for 10 to 15 minutes before running a knife along the side of the pan. Place a serving plate over the cake pan and invert cake onto the plate.
11. Serve the cake warm or at room temperature. Cake can be served plain or with lightly sweetened whipped cream or vanilla ice cream.

NOTES

1. When slicing the plums try and get even slices.

2. Spread the cake batter gently over the plums so you don’t undue the circular pattern of the plums.

3. Let the cake cool in pan on a cake rack for 10 to 15 minutes before running a knife around the edges of the cake and inverting the cake onto serving plate.

Plum Oatmeal Crisp

Plum Oatmeal Crisp is a delicious plum dessert recipe made with fresh fruit, a hint of cinnamon, and a wonderful oatmeal and brown sugar topping.

• Prep: 20 mins
• Cook: 45 mins
• Servings: 12

Ingredients

For the fruit base

• 6 cups Plums, diced (about 30 medium plums)
• Lemon, Juiced
• ⅓ cup Granulated sugar, more or less to taste
• 3 tablespoons Cornstarch, more if fruit is extra juicy
• 1 teaspoon Cinnamon

For the crisp topping

• 1 cup Old fashioned Oats
• ½ cup All-purpose flour
• ½ cup Brown sugar, tightly packed
• ⅓ cup Butter or margarine
• ½ teaspoon Cinnamon

Instructions

1. Wash the plums. Drain thoroughly.
2. Pre-heat oven to 350 degrees.

To prepare the fruit

1. Dice the plums into large bite-size pieces and carefully remove the pits. Place the plums in a medium-size mixing bowl. Squeeze the lemon juice over the plums and stir until completely coated.
2. In a small bowl mix together the granulated sugar, cornstarch, and cinnamon.
3. Add the sugar mixture to the plums. Stir well to combine. Pour the plums into an 8 x 11 baking dish that has been coated with non-stick spray. Set aside.

To make the crisp topping

1. Mix together the flour, brown sugar, oats, and cinnamon. Cut in the butter or margarine mixing completely.
2. Sprinkle the crumble over the plums.
3. Bake the Plum Oatmeal Crisp until bubbly and golden brown. 35 – 45 minutes.
4. Cool slightly before serving.

Notes

• Let cool a bit before digging in. The longer you let it cool down the thicker it will be. But, when it is warm it is awesome with some vanilla ice cream or vanilla frozen yogurt.

Tips for using fresh fruit

• It’s hard to predict the sweetness of fresh fruit until you taste it. Adjust the sugar to your liking. Especially if you prefer a sweeter plum dessert. On this particular batch of plums, some of them were sweet and some were tart. The finished product was a little tart, but I really like it that way myself.
• As with sweetness, it is also hard to predict how juicy the fruit will be until you start to cut into it. Likewise, you might need to adjust the amount of cornstarch you use to thicken it up. With this batch, I used 2 tablespoons of cornstarch, but I could have probably just as easily used 3.
• I store my crisp on the kitchen counter for the first day. However, if it is really hot weather, or longer than a day, I will keep it in the refrigerator. Use your best judgment. You can always warm up a serving in the microwave.

Easy Plum Amaretto Sorbet

Easy Plum Amaretto Sorbet ~ this epic summer fruit sorbet is unlike anything you’ve ever tasted, it’s like biting into a ripe juicy plum, only exploded tenfold. To be honest, a fresh plum never tasted so good!

• Prep: 10 mins
• Servings: 8

INGREDIENTS 

• 2 pounds, or 931 grams, fresh plums
• 2 Tbsp Amaretto
• 2 tsp honey

INSTRUCTIONS

1. Wash, pit, and chop the plums. I don’t peel them.
2. Add the plums to a food processor or blender and blend until they’re finely pureed. Blend in the Amaretto and the honey, and taste to adjust either one of them.
3. If you have time, chill this mixture in the refrigerator until cold. I’ll be honest, I don’t have the patience for that, so I process my puree in my ice cream maker right away.
4. Process according to your machine’s directions, mine takes about 20- 30 minutes.
5. Spoon the soft sorbet into a loaf pan or ice cream container of your choice, and freeze for at least 2-4 hours, until it gets to a perfectly scoop-able consistency.

Plum Torte

Plum Torte is an iconic recipe that’s incredibly easy to make and is a perfect way to use up beautiful in season summer plums. It’s is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea.

• Prep: 15 mins
• Cook: 45 mins
• Servings: 8

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar plus 1 tablespoon, divided*
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6-12 plums, depending size, pitted and halved**
• Juice from ½ lemon
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
2. Cream together the butter and 1 cup of sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine.
3. Add in the eggs, one at a time, making sure each is fully incorporated.
4. Mix in the flour, baking powder and salt until just combined.
5. Spread the batter into the pan and smooth the top.
6. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter.
7. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle over the top.
8. Bake for about 45 minutes to an hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

Notes

• *Depending on how sweet your plums are and how sweet you like your cake, the sugar can be cut down to ¾ cup.
• **You will use more or less plums depending on the variety and size, but also depending on your preference. I tend to use more plums for a fruitier cake, but you can always opt to use less for a cakier-cake. You can’t go wrong either way, trust me.

Plum Chutney

This Indian plum chutney is a spicy and tangy condiment made with fresh plums and few spices. Its absolutely easy to make, delicious, vegan, and gluten-free.

• Prep: 5 mins
• Cook: 25 mins
• Yield: 1 jar

INGREDIENTS

• 4-5 plums, cored and roughly chopped, approximately 2 cups
• 1 tablespoon oil, canola or vegetable
• 2 dry red chillies, broken in half each
• ¼ teaspoon fenugreek seeds, methi dana
• 7-8 curry leaves, optional
• ¼ teaspoon mustard seeds, rai
• ½ teaspoon fennel seeds, saunf
• ½ teaspoon cumin seeds, zeera
• ¼ teaspoon nigella, kalonji, black caraway seeds
• 1 teaspoon ginger, minced
• ½ teaspoon red chilli powder, optional, adjust to taste
• ⅛ teaspoon black pepper
• 1 teaspoon salt, adjust to taste
• 1 teaspoon tamarind pulp, or lemon juice, adjust to taste
• 1 teaspoon sugar, or jaggery, adjust to taste

INSTRUCTIONS 

1. In a pan heat oil and once hot add the mustard seeds. Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, dry red chillies and curry leaves. Give it a quick stir and then add the chopped plums.
2. Cover and cook on medium heat till the plums start to get soft. Now add the salt, pepper and ginger paste and mix well. Add ¼ cup of water if you feel the mixture is sticking to the pan. Now cover and cook on medium low till plums get nice and soft.
3. Keep mixing intermittently and breaking/mashing the plums with the spoon to make the mixture more homogeneous.
4. Add tablespoon by tablespoon water as required if you feel the mixture is sticking but avoid adding too much as it will make the chutney watery.
5. Once the mixture looks reduced and almost done add the tamarind pulp. Give it a quick stir and cook for about 1-2 mins and it done.
6. Allow to cool completely before storing it in a airtight container in refrigerator.

NOTES

• Use ripe plums with darker skin, they are naturally sweet.
• Adjust the whole spice seeds to preference and availability. The chutney still comes out delicious!!
• Adjust sweet and sour taste to preference.  
• Use a tall pot to avoid the mess with spluttering while the chutney boils.
• Store in a clean airtight jar in the refrigerator for 1-2 weeks or freeze for longer use (2-3 months). 

Golden Spiced Plum Jam

This gorgeously golden jam makes the most of the little yellow plums that show up at the farmers’ market in the early summer.

• Total: 45 mins
• Yield: 4

Ingredients

• 1 pound ripe yellow plums
• 2 ¼ cups sugar (approximate)
• 1 cinnamon stick
• 4 cloves
• 6 green cardamom pods, lightly crushed
• Juice of 1 lemon
• ½ cup water

Instructions

1. Put a ceramic saucer in the freezer. Pit the plums and cut into quarters.
2. Measure out the fruit. For each cup of fruit, you’ll need ¾ cup sugar (I ended up with 3 cups of chopped plums, so I used 2 ¼ cups of sugar for my batch of jam… but YMMV).
3. In a large heavy pot with high sides, layer the plums and sugar. Add spices, lemon juice and water. Bring to a simmer over low heat, stirring frequently, until the sugar has been completely dissolved. Continue simmering for about 10 minutes, or until plums are softened.
4. Turn the heat to high and bring to a hard boil. Boil for about seven or eight minutes. After eight minutes, pull the saucer from the freezer and test for gelling using the saucer test – if the jam is not quite ready, continue boiling and test again after a minute or two, continuing until the desired consistency is achieved.
5. Once the jam passes the test, take it off the heat and fish out all of the spices (nothing ruins a good jam like biting down on a whole clove, after all). Ladle the hot jam into sterilized jars. You can store the jam in the refrigerator for up to a month or, if longer storage is desired, you can also process the jars for 15 minutes in a boiling water bath and store for up to a year in a cool, dry place.

Plum Oatmeal Bars with Crumble Topping

Plum Oatmeal Bars With Crumble Topping layer a tart plum filling with a crunchy sweet buttery, oat-filled crust seasoned with cinnamon.

• Prep: 15 mins
• Cook: 50 mins
• Yield: 16 bars

Ingredients

Base/Topping

• 2 cups old fashioned rolled oats
• 1 cup all-purpose flour
• ½ cup granulated white sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt
• 1 cup melted unsalted butter 2 sticks
• 1 teaspoon vanilla extract

Plum Filling

• 6 plums
• 1 tablespoon cornstarch

INSTRUCTIONS

1. Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides, spray with nonstick spray, and set aside. Heat oven to 375°F (190°C) and position an oven rack at the top of the oven.
2. In a large bowl, stir together the 2 cups old fashioned rolled oats, 1 cup all-purpose flour, ½ cup granulated white sugar, ½ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon kosher salt. Add the 1 cup melted unsalted butter and 1 teaspoon vanilla extract. Stir until crumbly.
3. Press half of the dough into the bottom of your baking pan and bake for 10-12 minutes or until lightly golden brown on the edges.
4. While the crust is baking, chop the 6 plums into 1-inch pieces. Layer the plums over the baked crust and sprinkle with the 1 tablespoon cornstarch. Top with the remaining crust mixture.
5. Bake for 30-40 minutes until the crust is light golden brown.
6. Cool completely then refrigerate for one hour. Use the parchment paper to lift the bars from the pan and cut them into squares.

NOTES

Make the crumb base/topping ahead of time and store it in the refrigerator or freezer. You can also double the recipe and keep extra in your freezer for future use.

Substitute a good plum jam in place of the fresh plums.

Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.

Refrigerating the bars for at least an hour before cutting ensures easy clean cuts.

Chilli Plum Sauce

Easy to make chilli plum sauce recipe. A balance of sweet and savoury with a mellow chilli heat.

• Prep: 15 mins
• Cook: 1 hr

INGREDIENTS

• 1 kg sugar plums, chopped & stones kept
• 250 grams sugar
• 500 ml white vinegar
• 5 small red chillies
• 8 grams salt
• 2 star anise
• 2 grams ground ginger

INSTRUCTIONS 

1. Place all ingredients in a large heavy based saucepan. Stir over a medium heat, without boiling, until sugar has completely dissolved.
2. Increase heat and simmer ingredients for around 45 minutes until plums have broken down and the mixture is pulpy.
3. Remove from heat and strain the mixture. Return the strained mixture to the stove and cook a further 10 minutes until thickened.
4. Place sauce in sterilised jars. Store in fridge. Makes around 3 cups.

Plum Pandowdy

While a pandowdy is traditionally an apple-filled pie, baked in a skillet with cut pieces of pie crust on top, it’s lovely made with plums.

• SERVES 8-10

INGREDIENTS

• 2 lbs. ripe plums (about 10 fruits)
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• zest from one lemon
• 2 tablespoons lemon juice
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour
• 1/2 batch Cream Cheese Pie Crust
• 1 tablespoon butter
• 2 tablespoons Cinnamon-Sugar

INSTRUCTIONS

1. Heat the oven to 375°F.
2. Slice the plums into bite-sized chunks over a mixing bowl to catch the juices. Mix in the brown sugar, spices, lemon zest, lemon juice, and salt. Taste and add more spices if desired. Stir in the flour.
3. Pour the plums into the bottom of a cast-iron skillet, 8×8 baking dish, or 9″ deep-dish pie pan. Roll out the pie crust and settle it over the fruit. Tuck the edges into the pan around the fruit. Melt the butter, brush it over the pie crust, and sprinkle generously with cinnamon and sugar. Poke a few holes in the crust to allow steam to escape.
4. Bake for 30 minutes. Use a sharp knife to “dowdy” the crust into several large pieces. Bake for another 20-30 minutes, until the crust is golden and the fruit juices are bubbling up through the crust. Allow to cool for about 20 minutes before serving.
5. Unlike a pie, this fruit-filling will still be very loose and liquidy even when fully cool. Spoon it into serving bowls and top with a scoop of ice cream. Leftovers become even more pudding-like and make a dandy breakfast or afternoon snack. Keep refrigerated for up to a week.

Easy Plum Galette

Swaddled in a flaky crust, galettes offer all the delight of a summer fruit pie with only a fraction of the work.

• SERVES 8-10

INGREDIENTS

FOR THE DOUGH:

• 1 1/2 cups all-purpose flour
• 1/4 cup finely ground white cornmeal
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 stick (8 tablespoons) cold unsalted butter, cubed
• 1/4 cup ice water, divided

FOR STONE FRUIT FILLING:

• 1 to 1/2 pounds stone fruit (plums, nectarines, or peaches), halved, pitted and cut into 1/4- to 1/2-inch-thick slices
• 1/4 cup turbinado sugar, plus more for sprinkling
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teapoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, cubed
• 1 large egg
• 1 tablespoon plus 1 teaspoon water, divided
• 1 tablespoon light-colored jam (such as peach, apple, or mango chutney)

INSTRUCTIONS

1. Make the galette dough. Pulse the flour, cornmeal, sugar, and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 7 to 10 pulses. It’s okay if there are a few large pieces of butter remaining. Drizzle in 2 tablespoons of the ice water and pulse until dough is crumbly in texture but holds together when squeezed, about 4 pulses. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.
2. Chill the dough. Turn the dough out onto a piece of plastic wrap. Flatten into a disk and wrap completely in the plastic wrap. Refrigerate for 30 minutes to 1 hour.
3. Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
4. Roll the dough. Unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into a 12-inch round about 1/8-inch thick. Slide the parchment and the dough onto a baking sheet and remove the top layer of parchment.
5. Make the fruit filling. Toss the sliced fruit, 1/4 cup turbinado sugar, flour, cinnamon, nutmeg, and salt together in a large bowl.
6. Assemble the galette. Pile the fruit filling onto the dough, slightly mounding it in the center and leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Distribute the cubes of butter across the top of the fruit. Beat the egg with 1 tablespoon of the water. Brush the crust with the egg wash and sprinkle with more turbinado sugar.
7. Bake the galette. Bake until the crust is a deep golden-brown and the fruit is cooked, 30 to 35 minutes. Transfer the parchment with the galette on it to a wire rack and cool completely.
8. Brush fruit with glaze and serve the galette. Dilute the jam with the 1 teaspoon of water. Brush the fruit with the glaze. Cut the galette into wedges and serve.

NOTES

Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months.

Peach Plum Sangria

This colorful pitcher is the perfect choice for a summer happy hour.

• SERVES 6

INGREDIENTS

• 1/4 cup sugar
• 1/4 cup water
• 1 cup sliced peaches, skins left on
• 1 cup sliced plums, skins left on
• 1 cup cherries, stemmed and pitted
• 1/2 cup peach brandy
• 1 (750-ml) bottle dry Riesling, chilled

INSTRUCTIONS

1. In a small saucepan, combine the sugar and water, and heat just until the sugar is dissolved to make a simple sugar syrup. Place the peaches, plums, and cherries in a large pitcher and pour the sugar syrup over top.
2. Add the peach brandy and stir. Add the cold Riesling and chill until ready to serve, ideally overnight. When ready to serve, fill the rest of the pitcher with ice.
3. Serve over ice, being sure to serve some of the stone fruit in each glass.

One-Pan Basil-Plum Pork Chops

Tender pork chops roast with sweet plums for the ultimate summer skillet meal.

• SERVES 4

INGREDIENTS

• 2 tablespoons olive oil
• 4 medium bone-in center-cut pork chops (about 1 3/4 pounds total)
• Kosher salt
• Freshly ground black pepper
• 1 medium shallot, finely chopped (about 1/4 cup)
• 1 pound medium plums (about 4), pitted and cut into 1/2-inch thick slices
• 1 tablespoon balsamic vinegar
• 1 tablespoon tamari or soy sauce
• 1 tablespoon packed light or dark brown sugar, plus more as needed
• 1 tablespoon unsalted butter
• 1/4 cup thinly sliced fresh basil leaves

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 400°F.
2. Heat the oil in a large cast iron skillet or oven-safe frying pan over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with salt and pepper. Add the pork to the pan and sear undisturbed until golden-brown on the bottom, 5 to 6 minutes. Transfer to a large plate.
3. Reduce the heat to medium, add the shallot, season with salt, and cook, stirring occasionally, until tender, about 1 minute. Remove from the heat. Add the plums, vinegar, tamari or soy sauce, and 1 tablespoon brown sugar and stir to combine. Place the pork chops browned-side up over the plums and add any juices accumulated on the plate.
4. Roast until the pork registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, 6 to 10 minutes depending on the thickness of the chops. Transfer the pork chops to serving plates. Add the butter to the pan and stir until fully melted. Taste the sauce and season with more sugar and salt as needed. Sprinkle with the basil and serve the plum sauce over the pork chops.

Easy Plum Cobbler

Sliced fresh plums topped with a sweet crumbled dough, cobbled together for a quick and easy dessert featuring these delicious, juicy fruits.

• Prep: 20 mins
• Cook: 45 mins
• Yield: 8

Ingredients

For the filling:

• 8 cups fresh plums, pitted and sliced (about 8-10 large plums)
• ⅓ cup light brown sugar, packed
• 2 tablespoons apple brandy, (optional)
• ½ Granny Smith apple, peeled and grated on a large box grater
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon

For the topping:

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup granulated sugar
• 8 tablespoons unsalted butter, cubed and cold
• ⅔ cup heavy whipping cream
• 1 tablespoon coarse sugar for topping
• vanilla ice cream, to serve (optional)

Instructions

1. Preheat oven to 375°F.
2. In a large mixing bowl, combine the plums, brown sugar, brandy, grated apple, cornstarch and cinnamon. Spoon the mixture into a 9″ or 10″ cast iron skillet or a lightly greased casserole dish.
3. In a medium mixing bowl combine the flour, baking powder, salt and granulated sugar. Add the butter and using a pastry blender, cut in the butter until the mixture resembles a coarse meal. Add the cream and stir with a fork just until moistened. Gently press the mixture together using a spatula, forming a loose dough. Crumble the dough on top of the plum mixture.  Sprinkle with 1 tablespoon of coarse sugar.
4. Bake until the top is golden brown and the filling is bubbling, about 45 minutes.  Serve warm topped with ice cream if desired.

Italian Plum Cobbler

This plum cobbler is a celebration of ripe summer fruit. So easy to put together and tastes divine! Serve it with a scoop of vanilla ice cream or whipped cream for a beautiful summer dessert.

• Prep: 20 mins
• Cook: 40 mins
• Servings: 8

INGREDIENTS

• 750g/4 cups Italian plums
• 200g/1 cup brown sugar
• 3 tbsp flour
• 2 tbsp creme de cassis, optional

For the cobbler topping

• 120g/1 cup all purpose flour
• 1 ½ tsp baking powder
• 50g/1/4 cup granulated sugar, I used Demerara sugar
• ¼ tsp salt
• 120g/1/2 cup cold butter
• 50g/1/2 cup oats, not instant
• 30g/1/4 cup walnuts, chopped, optional
• 150ml/2/3 cup milk

INSTRUCTIONS 

1. Preheat the oven to 190C/375F. Cut the plums in half and remove stones. In a large bowl combine the pitted plums, brown sugar, flour and the blackcurrant liqueur if using. Set aside.
2. In another bowl combine the flour, baking powder, sugar and salt. Then add the cold, cubed butter and with a pastry blender cut the butter into the flour mixture until crumbly. Then add the oats and chopped walnuts and stir briefly. Add the milk and stir until just moistened.
3. Add the plum and sugar mixture to the bottom of a deep 9 inch pie plate or a 2 Quart/2 Litre baking dish. Drop spoonfuls of the cobbler topping mixture on top of the sugared plums leaving space in between. Bake in the preheated oven for 40-45 minutes until the top is golden.

Almond Plum Cake

A quick & easy upside down cake made with an almond cake batter and sweet seasonal plums. Delicious served warm with vanilla ice cream!

• Prep: 20 mins
• Cook: 40 mins
• Servings: 12

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 tsp vanilla bean paste or vanilla extract
• 12  prune plums or enough to cover the bottom of a 9×9 pan

For the Cake layer

• 2  cups flour
• 2 1/2 tsp baking powder
• 1 cup sugar
• 3/4 cup ground almonds
• 2  eggs
• 1  tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup melted butter
• 3/4 cup milk
• 1/4 cup vegetable oil

Instructions

To prepare the plum layer

1. Mix together the melted butter, brown sugar and vanilla.
2. Spread evenly on the bottom of a lightly greased 9×9 baking pan.
3. Cut the prune plums in half and remove the pits.
4. Lay the plums, face side down on top of the butter and brown sugar mixture.

To prepare the Cake layer

1. Preheat oven to 350 degrees F.
2. In the bowl of an electric mixer, blend together the flour, sugar, almonds and baking powder.
3. Add the eggs, melted butter, oil, milk, vanilla extract and almond extract all at once.
4. Blend on slow speed, just until the liquid ingredients are incorporated, and then on high speed for only about 20 seconds.
5. Quickly spread the batter evenly over the prepared plums.
6. Bake at 350 degrees F (325 for glass bakeware) for about 40-45 minutes or until a toothpick inserted in the centre comes out clean.
7. Let rest in the pan for 10 minutes then invert onto a serving patter or wire rack to cool off.
8. Serve with whipped cream or vanilla bean ice cream with toasted almonds as a garnish.

Five Spice Nectarine Plum Pan Dowdy

The five spice mix adds a wonderfully fragrant, exotic flavour to enhance the fruit but if you prefer, cinnamon alone also works very well.

• Prep: 25 mins
• Cook: 45 mins
• Servings: 8

Ingredients

For the Fruit Filling

• 1 1/2 pounds nectarines
• 1 1/2 pounds plums
• 1 cup sugar
• pinch salt
• 3 tbsp corn starch
• 1 tsp Chinese Five Spice powder, or one tsp ground cinnamon
• 2 tbsp butter

For the butter pastry

• 1 cup very cold butter cut into small cubes
• 2 ½ cups flour
• 1 tbsp brown sugar
• ½ tsp salt
• 1/4 to 1/3 cup ice water, Only enough to make a dough form. mixed with
• 1 tsp white vinegar

Instructions

For the fruit filling

1. Wash and pit the fruit and cut into thick slices. Mix together the sugar, salt, corn starch and five spice powder.
2. Toss the sugar and fruit mixtures and place them in the bottom of a 10 inch deep dish pie pan or similar sized pan, a 9×13 inch pan should work too.
3. Dot the butter in small pieces all over the surface of the prepared fruit.

For the Butter Pastry

1. Sufficient for two 10 inch pie shells but you will need just one. Wrap the other well in plastic wrap and freeze for next time.
2. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pea sized pieces of butter should still be visible.
3. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
4. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
5. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
6. Roll out the pastry roughly to the size of your baking pan and place carefully over the prepared fruit mixture. Cut several slits in the pastry with a sharp knife and bake at 375 degrees F for approximately 40-45 minutes or until the top is evenly golden brown and the filling is bubbly. Allow to cool for 15 minutes or so before serving.

Blueberry Plum Chutney on Pan Seared Pork Chops

This quick cooking Blueberry Plum Chutney adds plenty of fresh, sweet and tart balancing flavour to simply seasoned, grilled or pan seared, pork or chicken.

• Prep: 15 mins
• Cook: 30 mins
• Servings: 4

Ingredients

• 2 tbsp olive oil
• 2 cloves minced garlic
• 1 medium sized red onion chopped
• 1 large apple, peeled, cored and cut in chunks
• ¼ cup apple cider vinegar
• ⅓ cup brown sugar
• ¾ cup chopped dried plums, ( if using fresh plums at them toward the end of the cooking time.
• ¾ cup fresh or frozen blueberries
• 1 ½ tsp fresh grated ginger root
• 1 ½ cups apple juice
• 1 ½ tsp fresh ground black pepper
• ½ tsp salt
• ½ tsp crushed or ground fennel seed
• 1 1/2 pounds pork loin chops

Instructions

1. In a medium sized saucepan (or in a sauté pan if pan rushing pork chops or chicken breast. SEE NOTE) heat the olive oil and add the garlic an red onion. Saute until the onions have softened but not browned.
2. Add all of the remaining ingredients to the pan.
3. Simmer over low heat for about 20-30 minutes until almost all of the liquid has been boiled off and the mixture begins to resemble a thick jam. Great served with grilled meats.

Notes

In what is called a pan “rushing technique”, I sear the seasoned meat on both sides to brown it quickly. I then transfer it to a baking pan/dish & pop it into a hot oven for 10 -15 minutes at about 375 degrees to finish cooking, then rest them for an additional 10 minutes before serving.

During that time, I make the chutney quickly in the same pan. Have everything pre chopped, measured and at the ready to do this most efficiently.

Plum Tart

Simple is almost always best & this plum tart is a prime example. A few simple ingredients atop a sour cream crust. What could be better?

• 10 servings

Ingredients

For the Sour Cream Pastry

• 2 ½ cups flour
• 1 cup butter cut in small pieces
• ¼ cup sour cream
• ¼ cup cold water
• ½ tsp salt

For the plum filling

• 2 tbsp butter
• ¼ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• About 4 large plums

Instructions

To prepare the pastry

1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
2. Pour sour cream and cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
4. You will need only one of the pastry rounds for this recipe. The second can be easily frozen for another time.
5. Roll the pastry out into a 9 inch circle and place in an 8-9 inch fluted edge tart pan.

Blind Baking

1. You will need to blind bake this bottom crust before adding the fruit. Blind baking is essential so that the bottom crust will not get soggy.
2. To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
3. Bake at 400 degrees for about 12 -15 minutes.
4. Remove baking weights and parchment (or foil). Bake for an additional 5 -10 minutes until the bottom is a light golden brown. Remove from oven.

To prepare the tart  filling

1. In a small pot melt the butter and add the brown sugar, cinnamon. aand nutmeg.
2. Cook together over medium heat for a couple of minutes to slightly caramelize; just until the brown sugar is no longer grainy.
3. Cut 3-4 large plums into thin wedges and arrange them over the blind baked pastry.
4. Brush the glaze all over the arranged plums. Bake at 375 degrees F for about 25-30 minutes.
5. Let the tart rest for 10 minutes before removing from the pan and serving. Delicious with Vanilla Gelato.