Bitty Bakes

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

Wild jamun | Java plum Compote Recipe

Wild Jamun | Java plum Compote is amazingly tasty and takes a dessert to next level. I loved it with Vanilla Panna cotta.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert


  • 250 g Wild Jamun| Java Plum
  • 2 tbsp Sugar
  • 1 tsp White Vinegar


  • First step is to remove the seeds from the plum, use a knife.
  • In a heavy bottom sauce pan, add in the jamun with the juices and sugar.
  • Bring it to boil and finally add in the vinegar. Let it boil for a minute.
  • Off from the flame, let it come to room temperature.
  • To get a thick compote, you can pure it or leave it as such like me.
  • Store it in fridge for a week or in freezer for 1 month.
  • Top it on to Ice cream, mousses or Panna cotta.
Keyword compote, fruit compote, java plum dessert, java plum recipe, wild jamun
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