Bitty Bakes

wild jamun | java plum compote recipe

Wild Jamun | Java Plum Compote Recipe

Wild Jamun is a Indian fruit that is very healthy and has a vibrant color. I love the color and used this fruit to make Wild Jamun | Java Plum Compote recipe.

In Tamil, Java Plum is called as நாவல் பழம். While its still in season here I made these wild jamun | java plum compote recipe. It just has 3 ingredients. The difficult part is removing the pulp, your hands get messed up and I should say forgot your manicure.

This Compote can be used as a topping, just with a slice of toasted bread. Make a mousse out of it or Serve it with Vanilla Panna cotta, like I did. Check the recipe for Vanilla Panna cotta. Oh I forgot to mention Cheesecake, why the regular cherry compote, try this vibrant java plum compote.

This Recipe is inspired from Deeba Rajpal’s blog, the Passionate about Baking, Jamun Mousse Recipe. I always love the way she delivers message through her blog post.

Wild jamun | Java plum Compote Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Wild Jamun | Java plum Compote is amazingly tasty and takes a dessert to next level. I loved it with Vanilla Panna cotta.

Course: Dessert
Keyword: compote, fruit compote, java plum dessert, java plum recipe, wild jamun
  • 250 g Wild Jamun| Java Plum
  • 2 tbsp Sugar
  • 1 tsp White Vinegar
  1. First step is to remove the seeds from the plum, use a knife.

  2. In a heavy bottom sauce pan, add in the jamun with the juices and sugar.

  3. Bring it to boil and finally add in the vinegar. Let it boil for a minute.

  4. Off from the flame, let it come to room temperature.

  5. To get a thick compote, you can pure it or leave it as such like me.

  6. Store it in fridge for a week or in freezer for 1 month.

  7. Top it on to Ice cream, mousses or Panna cotta.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.