In making any kind of jam, the quantity of sugar (or malt) used can vary a lot. The riper the fruit you use, the higher its sugar content. For this jam, I selected very ripe (and organic) plums, and could therefore cut the sugar and malt quantity. This jam is lightly spicy and tangy, but still delicious on a slice of bread for breakfast.

Ingredients

2 kg extra ripe purple plums (I used the Italian variety), stones removed

100 g muscovado sugar

300 g rice malt syrup

the juice of 2 lemons

1 teaspoon grated lemon zest

5 to 6 cloves (finely ground)

1 cup filtered water

Makes about 4 jars, 300 g  each.

Wash well the plums, divide each of them into halves, take the stones out and put the fruit in a large heavy-based saucepan. Pour the water and the lemon juice, add the sugar, the rice malt syrup, the lemon zest and the cloves (which you will have previously ground into powder) and toss until combined. Let the fruit stand there for a couple of hours, then start cooking over medium heat, stirring now and then. When the plums start to soften, change heat to low and simmer for around 40 minutes, or until the jam has thickened. Stir constantly to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual jars (be very careful as it’s burning hot). Let cool before covering each jar with a tight-fitting lid. Store in a very cool and dark place (I usaually keep it in the fridge). 

Ingredients

1 ripe cantaloupe pulp, seeds removed, cut into cubes

2 cucumbers, peeled

1 garlic clove, peeled

2 cm fresh ginger root, peeled

3 tablespoons extra virgin olive oil

the juice of 1 lemon

2 tablespoons apple vinegar

half a teaspoon whole sea salt

ground white pepper (to taste)

ground paprika (to taste)

red chili powder (to taste)

1 red pepper (diced)

half a cup filtered water

Makes 4 servings.

Directions

In a blender, puree all the ingredients except the diced red pepper. When smooth, divide the soup among serving bowls and stir in the diced red pepper. Taste for seasoning and serve chilled.

Notes, thoughts, ideas

The sweetness of ripe cantaloupe is the key to this delicious cold dish. Characterized by a distinctive spicy-fruity taste, this soup works beautifully on a hot day as an appetizer or as a quick meal.