Paris in May, which means we’re half way through spring already, but for some reasons the weather, for the past few weeks, has been really gloomy, with rain most of the time, and it’s really rare to see a day of sunshine. Spring shower, that sounds pretty romantic, but seriously the feeling of walking out on the street feeling the freezing wind blowing rain in your clothes and face is not fun at all. At times like these, spending time in the kitchen cooking up good food is my way to keep my mood from spiralling downwards. I actually made and photographed this recipes a few months back, but looking at these photos of the beautiful ruby red jam and writing down the recipe makes me feel a whole lot better.
It’s now the season of plums in Vietnam. Vietnamese-type plum is a rarity here, so I spent the last few seasons just staring at the photos and drooling. Fortunately somehow, back in the end of February, I stumbled over some plums in the supermarket neat my house, those with green skin, red flesh and a sweet sour taste just like Vietnamese plums. I must have consumed a kilogram over a week, and after stuffing myself I decided to make some jam and syrup (which turned out to be a good decision since after that, I couldn’t find any plums in the supermarket anymore).
If it’s plum season where you live, you should really try this recipe out. One process that yield two products that are both delicious and pretty, and you can use them for other dishes as well.
Công thức tiếng Việt: Xi-rô và mứt mận
Preparation time: 15 minutes
Waiting time: 4-8 hours (to let the sugar dissolve)
Cooking time: 30 minutes
Yields: approximately 300ml of syrup & a 450g capacity pot
- 500g plum flesh
- 300g sugar
- Juice of half a lemon (opt
Note: The amount of sugar can be less or more depends on the sweetness of the plums.
1. Rinse the plums, remove the seeds, you can peel the skin if you want. Add the plums and sugar in a mixing bowl, mix well, cover with cling film and let sit in the fridge overnight (or at least 4 hours) until the plums release the juice and the sugar is all dissolved. The ratio of plums to sugar I usually use is 1 plum : 0,5 sugar.
2. Add the liquid and plum flesh to a saucepan, heat on medium-high heat until it comes to a boil, this liquid is the plum syrup.
3. Let the liquid boil for another minute (so that the syrup can be stored longer). Drain this syrup, let cool and store in a jar. Put the plum flesh back in the saucepan with lemon juice, cook on medium heat, stir constantly until it reaches the consistency of your liking, let cool and store in a jar. The syrup and jam can be stored in the fridge for 5-6 weeks.
At this step if you prefer the jam to be smoother, blend in a blender before cooking it with the lemon juice.
Thick and sweet plum jam, delicious on a slice of bread or mixed in with a pot of yogurt. I only use a spoon to roughly blend the flesh so you can still feel the pieces sweet and sour plums in the jam.
Plum syrup can be used to make drinks, the sweet and tangy taste is both tasty and refreshing, with a very cute pink colour. Just a glass of water, drop in a few ice cubes, add a bit of syrup and drink up.
Plums themselves have a lot of natural pectin, so this recipe doesn’t need any added agents to make the jam gel. This recipe can also be used for other stone fruits like peaches, nectarines, cherries, etc.