Blood Plum Puree

This recipe was created by the late Venis Ewing, who made a conserve by adding walnuts to the plum puree. You can make this with any large, very sweet plum. I love serving it with Ricotta Fritters or dribbling it over poached pears. You can also add this puree to deglazed game or pork drippings to make a killer sauce.


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  • Servings: Makes 5 pints

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  • 6 pounds red or black plums, pitted and coarsely chopped
  • 4 pounds sugar (8 cups)
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 2 tablespoons finely grated orange zest

How to make this recipe

  1. Puree the plums in a food processor. In a large, heavy pot, mix the plum puree with the sugar and bring to a boil over moderate heat, skimming as necessary. Cook uncovered over low heat for 40 minutes, stirring occasionally.

  2. Stir the orange and lemon juices and the orange zest into the plums; simmer until thickened, about 10 minutes longer. Pour the plum puree into 5 hot sterilized 1-pint jars, stopping 1/4 inch from the top. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 20 minutes.

Contributed By Photo © Tara Sgroi Published August 2003

475687 recipes/blood-plum-puree 2013-12-06T23:12:34+00:00 Eugenia Bone fall|summer|american|sauces-and-condiments|make-ahead august-2003,eugenia bone,venis ewing,fruit puree,black plums,condiment recipe,plum and orange puree recipes,blood-plum-puree 475687

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