Peter’s Plum, blackberry and Baobab jam

  • 12
  • Nov
  • 2010

From chef Peter Gordon.

This is a fake jam really, it’s more of a compote, but it goes really well with
the scones along with whipped or clotted cream. It makes more than enough
for the scones

  • 3 plums, halved, stones removed, each half cut into 4
  • 10 to 12 or a handful of blackberries
  • 2 tablespoons sugar (if the fruit is sour at all you ll need some extra)
  • 2 teaspoons lemon juice
  • 1 tablespoon Baobab powder

Place everything except the baobab in a pan and slowly bring to the boil.
Turn down to a rapid simmer and cook, stirring frequently, for 8 minutes.
Sprinkle on the Baobab and stir it in thoroughly then continue to cook the
fruit until it has become quite jammy in consistency, another minute or
two. Pour the mixture into a clean bowl or jar and leave to cool before
placing, covered, in the fridge. This will keep in the fridge for a week.

© 2010 PeterGordon. All rights reserved.

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