The Kirribilli ferry wharf

Blood Plum & Riberry

Deep plum, warm clove and cinnamon spice

Dark blood plums with clove-scented riberries, slow-cooked overnight — a winter jam, spiced and velvety.

280g · $9.80

How it's made

Plums are stoned and cooked skin-on for colour. Riberries are added whole, then the pot sits overnight to deepen before a final boil in the morning.

What goes in

Blood plums

Orchards around Young and Orange in central-west NSW

Riberries

Gathered from lillypilly street and garden trees on the lower north shore, plus a South Coast grower

Sugar

Raw cane sugar from northern NSW

Helen suggests

• — Dipping biscotti on a foggy morning
• — With roast pork or duck
• — Inside a warm crumble