Smooth Plum Butter for Winter

Cooking method

1. Step 1:

   

   How do you make plum butter for winter? Prep the ingredients. Use sweet, well-ripened plums; homegrown plums or sloes work great here. If the plums are very sweet, you can cut back on the sugar.

2. Step 2:

   

   Sort the fruit, removing stems, leaves, and any rotten plums. Rinse the plums under running water, then drain them in a colander.

3. Step 3:

   

   Pour boiling water over the plums, then immediately plunge them into cold water—the temperature shock makes the skins easy to remove. First halve each plum and remove the pit, then carefully peel off the skin. Put the peeled fruit in a bowl and blend it to a smooth purée. You can use a regular meat grinder instead.

4. Step 4:

   

   Add the sugar to the plum purée and stir. Set it over the heat. If the mixture is very thick, add just a little water so the plums don't scorch on the bottom. Bring it to a boil, then lower the heat. Stirring constantly, cook it down until done—about 30 minutes is enough for a thick plum butter.

5. Step 5:

   

   You can check for doneness the simple old-fashioned way, with a drop test: put a little on a plate, and if it doesn't run when you tilt the plate, the plum butter is ready. For a looser consistency, cook it down for less time.

6. Step 6:

   

   Rinse the jars with a baking-soda solution and sterilize them however you like—over steam, in the oven, or in the microwave. Wash, boil, and dry the lids too. Spoon the hot plum butter into the jars and seal them. Let it cool at room temperature. Store the jars in the pantry for winter—or serve it right away. Enjoy!