Just like quince, plums make a delicious firm jelly known as cheese.
It makes a great accompaniment to terrine or cheese.
Approximately 500g (1 large or 2 small jars)
Prep: 5 minutes
Cook: 1½ hours (dependant on size of plums)
- 650g plums, washed
- Caster sugar (equal weight to plum pulp)
- Mild olive oil if using moulds
- Place whole plums in a heavy based saucepan. Pour in enough water so that they are just covered. Place over a moderate high heat and bring to a strong simmer, leave to simmer until the plums are soft. Remove the plums from the water and allow to cool until you’re able to handle them. (While the plums are cooling, sterilise jars and/or moulds in boiling water, this can also be done in the dishwasher).
- Remove the stones from the plums, placing stones in the saucepan with water used to cook the plums. Return the saucepan with the plum stones and water to the stove over a high heat. Bring to the boil and leave to reduce down so that the water has almost all reduced and it is bright red. Discard the plum stones.
- Puree the plum flesh through a mouli or blender and pass through a fine sieve into a bowl. Stir in the reduced cooking liquid. Weigh the pulp and place in a heavy based saucepan. Stir in an equal weight of caster sugar to pulp. Place over a high heat and with a wooden spoon stir until the sugar has dissolved. Bring to a strong simmer then reduce to a steady simmer and leave to cook for 40-60 minutes, stirring regularly for even cooking and so the mixture doesn't burn on the base. The mixture is ready when it is sticky and thick, you should be able to briefly see the base when you stir it. This mixture is far thicker than a jam or pectin jelly it needs to be firm and hold its shape.
- Lightly grease moulds with olive oil if using. Carefully spoon mixture into sterilised jars or moulds. Seal or cover and store in fridge. The Plum Cheese should keep for up to 6 months.