Preparation time
5min
Total time
5min
Portion
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Level
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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
Accessories you need
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Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe'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.
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
Thermomix Model
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Recipe is created forTM 31
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
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 very impressed with the taste. Didn't alter a thing. Thankyou
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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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 cranberries 😋
Yummy - 😋😋
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 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 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.
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