Peter's Plum, blackberry and baobab jam

From chef Peter Gordon.

This is a fake jam, really, it is 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 will 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 becomes 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 Peter Gordon. All rights reserved.