The fingers are stained pink. Not like the usual pink from my naturally uber white skin.
Pink from the dark plums I had to peel in order to make this spread that originates in Germany. It’s called Pflaumenmus or translated plum sauce.
This isn’t like a plum sauce that you would buy to accompany Western dishes as one vital ingredient – cloves – makes it something to eat on delicious hearty bread.
I’ve thought and thought about what else you could eat it with and I keep coming back to bread so best put, this is a kind of jam.
As I can’t buy this in the shops and the ingredients are relatively few making it composes of more improv on my part (you will come to learn, I’m a total improv cook). I just took what I remembered and a little advice from my mother and boom you have jars of Pflaumenmus sitting in your cupboard ready to eat.
Note: I made some truffles the other week (in my new rose shaped truffle tray and mixed some dark chocolate with the plum sauce and they tasted delicious. That isn’t German though so I’m not suggesting anything).
Pflaumenmus/German Plum Sauce
Makes 4 cups
1 kg/2.2 pounds dark plums
1/2 cup brown sugar
1 1/2 cups superfine/caster sugar
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
First, carefully slice an x shape into the bottom of each plum, ensuring you only slice through the skin. Fill a medium saucepan with water and bring to the boil. Carefully place up to four (if the pot fits this many, otherwise stick to a smaller amount) plums in the saucepan and watch carefully as you will be able to tell when the skin is starting to peel. Remove and place in a bowl, setting aside as you continue blanching the remaining plums (the water will turn a purplish color but that doesn’t affect the plums whatsoever).
Add the brown sugar, half the sugar and half the clove to the pot and cook on medium heat with a lid on. Meanwhile, if you are using old jam jars, place up to 3 medium jars in an oven with their lids off laying in front of them on the oven tray and heat on bake to 100°C/210F (this sterilizes them and makes sure they seal once the hot jam has been added).
Once the juices have reduced to 50% of the original amount add the remaining sugar, cinnamon, nutmeg and cloves and continue to cook over medium heat uncovered for a further 15-20 minutes or the plums are very soft. Take a stick blender or masher and puree until the plums are fine and the mixture resembles a thick jam.
Pour carefully into each jar and lid immediately.
Set somewhere to cool and seal properly.
Its best served on a thick slice of bread but also can be served on top of scones as an alternative to strawberry jam or an accompaniment to peanut butter in a sandwich. Or if you want to go all out German spread on a thick slice of Hefezopf.