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Friday, July 2, 2010

Stewed Plums

Don’t you hate it when you see plums at the grocery store and buy a whole bunch because you think you’re going to eat them all then you take them home and they sit and sit and you eat maybe 2 and then feel guilty throwing the rest away? Yeah, me too. Which is why I’ve been keeping my eye out for recipes incorporating plums. Today I have a recipe for stewed plums to share. They are delicious. My girls gobbled this plum sauce up. In fact, I’m pretty sure the pancakes that the stewed plums were served with were completely ignored. And my girls like pancakes.

stewed plums 1 web

Speaking of pancakes…I have a cool Austrian recipe I’m going to share with you soon. It will go perfect with your stewed plums.

AND, speaking of recipes using plums…one of my lovely readers named Jenny shared a plum barbecue sauce recipe with me that I can’t WAIT to try. Once I do, I’ll for sure share the results with you.

stewed plums 2 web

In case you are wondering…stewed plums are great with breakfast foods and I’m thinking they would be pretty tasty with yogurt or ice cream, too!

Stewed Plums
From (the original recipe calls for cinnamon, so click through if you’re interested…I like it sans cinnamon)

  • 3/4 cup sugar (a little more if plums are tart)
  • 1/2 cup water
  • 2 pounds damson plums, pitted and roughly chopped

Combine sugar and water in small/medium sized sauce pan. Boil for 3 minutes, until thick. Add plums; bring to a boil. Reduce heat, cover, and simmer stewed plums for about 10 minutes, or until plums are tender.


  1. Looks yummy! I think you read my mind, as I have plums on my counter waiting to be eaten right now, but we probably won’t get around to it. πŸ™‚ Do you leave the skins on?

  2. 2
    Jane Maynard

    yes, left the skins on and everything comes out peachy….or, plumy! πŸ™‚ definitely don’t waste your time peeling them. you don’t need to.

    glad I could help out the plums sitting on your counter. πŸ™‚

  3. 3

    We had an Italian prune (aka small dark purple plum) tree in the back yard when I was growing up. They were *amazing* – I kid you not. There is nothing like picking one of these perfectly ripe plums from the tree, splitting it down the middle, and slurping up it’s amazing tastiness!

    My brilliant uncle saved some pits from that tree and planted them on his place. We still get plums from those trees! (He really is a smart guy, my uncle!)

    Nowadays, when he brings me a bag of them, I make plum jam or jelly. I use my juicer steamer to extract the juice for the jelly – and honestly, it’s better than maybe any of the other jams and jellies that I make. SO yummy on a freshly toasted croissant!

    Little insider tip… if they’re just shy of compost fodder, consider using a juicer steamer for the juice and then freeze it for when you have time to make jelly or syrup with it.

  4. 4

    Keep it warm and serve with a scoop of vanilla ice cream. Heaven.

  5. 5

    Seriously, your photos are making me hungry – everything looks fabulous!!

  6. What a great idea πŸ™‚ I am always so mad at my self when I forget to use produce or fruit.

  7. 7

    This looked so good I had to run out and get plums. Made it today and oh man-it tastes even better than it looks! Yum-I keep sneaking into the fridge and eating it right out of the bowl!

  8. 8
    Tracy Pannell

    I’m going to try preserving these in sterilised jars for a few months, will let you know how it goes

  9. 9

    I make damson plum preserves every year. The problem with this variety of plum is that the pits are hard to get out. Well, not if you are only doing one plum, but it gets tiresome when you have a peck or so to get through. I tried cooking first and sort of straining through the moosh for pits, but you miss a lot that way and, as Chick Sales used to say, there ain’t nothin’ so disconcertin’ as chomping down on a pit in the middle of breakfast. You can break a tooth that way.

    Finally, I discovered that, if you hold the plum with your thumb on the “North Pole” and your forfinger on the “South Pole” of the fruit, and then squeeze, you can damage the internal fruit fibers that are clinging to the pit enough that the pit just pops out. The damage to the plum doesn’t really matter, since it’s going to be cooked to mush anyway. Try it, it works great.

  10. 10

    while i plant a garden every year and pride myself on making many fresh veg and desert dishes i have found many wonderful reciepes online and this plum reciepe is wonderful .i would add a small amount of cinnamon sugar (teaspoon)and serve warm makes a great added pleasure to any home cooked meal.

  11. 11
    Rory Cornelius

    I do this recipe with the cinnamon and add a tablespoon of pure vanilla extract — I find it really adds to the final flavor.

    Also, if I’m in the mood for a little extra work and mess, I’ll separate the plums from the juice after boiling using a strainer, then simmer just the juice on medium heat for a good ten or twelve minutes to reduce it down. Then, take the juice off the heat and gently stir the plums back into the juice. It thickens it up a bit and I find it gives a little more body to the overall flavor.

  12. 12
    John Hams

    What is your suggestion to Feezing the stewed plum as I have heaps to stew ??

  13. 13

    I don’t stew the plums ahead of time. I wash them, pit them and then lay them on cookie sheets to freeze. Bag them and use them for pies, desserts or stewing. I like to add a little liqueur to the cooled stewed plums as well!

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