Wild Plum Compote

A really easy recipe for fruit compote made with foraged wild plums.

Prep Time: 5

Cook Time: 10

Servings: large jars

Prepare and sterilise jars and lids (if using)
Wash the wild plums. Either: remove the stones now, or leave them in and remove when eating. We go for the easy option of using them whole.
Place the plums in a saucepan with the sugar, water and spices
Cook on medium high heat and stir until the sugar is all disolved, the liquid is gently boiling and the plums are tender. This can take between 3-10 minutes depending on the ripeness and size of your plums. When the skins of the plums split and the liquid is starting to thicken, is a sign that the compote is ready.
Take the compote of the heat and immediately pour into sterilised jars
Alternatively, you can serve it warm, or simply let it cool and chill in the fridge.

This compote is traditionally made without removing the stones of the plums before cooking, you simply remove the stones as you eat.

You can customise this with other flavourings - try star anise, lemon zest or fresh ginger for a change.

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