Oven-Baked Plum Puree Without Gelling Sugar

This plum puree is a delightful way to capture the essence of ripe plums without the need for gelling sugar. Roasting the plums in the oven allows their natural sweetness to intensify, creating a thick and flavorful puree that can be used in various dishes. It’s perfect for spreading on toast, swirling into yogurt, or as a topping for desserts. Plus, this method is straightforward and requires minimal effort, making it a great choice for home cooks looking to preserve seasonal fruits.

Why This Recipe Is Helpful

• Simple ingredients that are easy to find.
• Only a few hands-on steps with minimal active cooking time.
• Creates a delicious, versatile puree that can elevate many meals.

Best For

This puree is great for anyone who enjoys homemade fruit spreads and wants to make the most of seasonal plums.

Be Careful If

Keep in mind that while fruit purees are generally nutritious, they may not be suitable for those managing their sugar intake.

Ingredients

• 1.5 kg (about 3.3 lbs) ripe plums
• 1 teaspoon (5 g) ground cinnamon
• 1 tablespoon (15 ml) lemon juice
• Optional: 1 pinch of ground cloves

Ingredient Notes

• Plums: Choose ripe, flavorful plums for the best puree.
• Cinnamon: Adds warmth; feel free to adjust the amount based on your taste.
• Lemon Juice: Balances sweetness and enhances flavor.
• Ground Cloves: Optional, but they add a lovely depth to the puree.

Kitchen Tools Needed

• Large ovenproof dish
• Spoon for stirring
• Blender or immersion blender
• Clean jars for storage

Step-by-Step Instructions

1. Preheat your oven to 320°F (160°C).
2. Wash the plums, then halve and pit them.
3. Place the plums in a large ovenproof dish. Add lemon juice, cinnamon, and if desired, ground cloves. Give it a gentle stir to combine.
4. Cover the dish with foil or a lid and place it in the oven. Allow the plums to simmer slowly for about 2 to 2.5 hours, stirring every 30 minutes to ensure even cooking.
5. Once the plums are dark, thick, and mushy, remove them from the oven. Using a blender or immersion blender, puree the mixture until you reach your desired consistency—smooth or chunky.
6. While the puree is still hot, carefully fill clean jars. Seal them tightly.
7. Let the jars cool to room temperature, then store them in the refrigerator.

Pro Tips

• Keep an eye on the puree while it’s cooking; stirring prevents sticking.
• Adjust sweetness with added sugar or honey, if desired, before pureeing.
• Test the thickness before removing from the oven; it should hold a spoon shape but not be overly runny.

Lighter Swaps

This recipe is best as is; the natural sweetness from the plums shines without added sugar.

Common Mistakes

• Not checking the puree regularly, which can lead to burning or sticking.
• Using under-ripe plums, which may result in a less flavorful puree.

Serving Suggestions

This plum puree is delicious on toast, as a yogurt topping, or as an ingredient in baked goods.

Storage Instructions

Store the cooled puree in the refrigerator for up to two weeks.

Reheating Tips

Reheating is generally not necessary, as it’s best enjoyed fresh or cold.

Nutrition Estimate

• Calories: 90 (per 1 tablespoon)
• Protein: 0.5 g
• Carbs: 22 g
• Fat: 0 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 2.5 hours
Total Time: 2 hours 45 minutes
Servings: About 12 (1 tbsp servings)
Cuisine: Condiment
Course: Dessert or Spread
Calories: 90 per tablespoon

Frequently Asked Questions

Can I use frozen plums for this recipe?
Yes, you can use frozen plums. Just thaw them before roasting.

How long does the plum puree last?
The puree can last up to two weeks in the refrigerator if stored properly.

Can I use other fruits instead of plums?
Absolutely! This method works well with peaches, apricots, or even apples. Just adjust the spices accordingly.

This plum puree is an easy, rewarding way to enjoy seasonal fruit, perfect for both quick snacks and special treats.

Print Recipe

Plum Puree

A delightful roasted plum puree that captures the natural sweetness of ripe plums, perfect for toast, yogurt, or desserts.

Prep Time15 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Dessert, Spread

Cuisine: Condiment

Keyword: Fruit Spread, Homemade Puree, Plum Puree, Roasted Plums, Seasonal Recipes

Servings: 12 tablespoons

Calories: 90kcal

Ingredients

Main Ingredients

• 1.5 kg ripe plums Choose ripe, flavorful plums for the best puree.
• 1 teaspoon ground cinnamon Adds warmth; feel free to adjust the amount based on your taste.
• 1 tablespoon lemon juice Balances sweetness and enhances flavor.
• 1 pinch ground cloves Optional, but adds a lovely depth to the puree.

Instructions

Preparation

• Preheat your oven to 320°F (160°C).
• Wash the plums, then halve and pit them.
• Place the plums in a large ovenproof dish. Add lemon juice, cinnamon, and if desired, ground cloves. Give it a gentle stir to combine.

Cooking

• Cover the dish with foil or a lid and place it in the oven. Allow the plums to simmer slowly for about 2 to 2.5 hours, stirring every 30 minutes to ensure even cooking.
• Once the plums are dark, thick, and mushy, remove them from the oven.
• Using a blender or immersion blender, puree the mixture until you reach your desired consistency—smooth or chunky.

Storing

• While the puree is still hot, carefully fill clean jars. Seal them tightly.
• Let the jars cool to room temperature, then store them in the refrigerator.

Notes

Keep an eye on the puree while it’s cooking; stirring prevents sticking. Adjust sweetness with added sugar or honey if desired before pureeing. Test the thickness before removing from the oven; it should hold a spoon shape but not be overly runny. Store the cooled puree in the refrigerator for up to two weeks.