Plum Butter (Plum Jam) for Winter
The kids will love it! A simple recipe for outrageously good plum butter. It goes wonderfully with tea — I usually use it as a filling for buns or pie, and my children adore it.
Cooking method
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Step 1:
The ingredients.
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Step 2:
Wash the plums thoroughly and pat them dry.
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Step 3:
Pit the plums. Toss out anything with even a hint of rot.
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Step 4:
In a large enameled pot, stir the sugar into the water and bring it to a boil. Add the plums to the boiling syrup.
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Step 5:
Cook for about half an hour, give or take a few minutes. How ripe the plums are makes a real difference — check them, and once they've gone soft, that's a sure sign they're ready.
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Step 6:
Purée the softened plums with a food processor or a simple meat grinder.
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Step 7:
Return the purée to the pot and bring it back to a boil. As soon as it starts to bubble, lower the heat. Simmer for about an hour, cooking off the moisture from the sweet fruit. Ideally, the finished plum butter shouldn't be runny.
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Step 8:
Spoon the finished plum butter into clean jars.
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Step 9:
Plum butter is wonderful with tea, and you can use it as a filling for buns or pie.
- This plum butter cooks down mostly in its own juices, with just a little water added — it tastes so much better that way. Pit the plums and toss out anything with even a hint of rot. Good plum butter shouldn't be runny. Just keep that in mind and even your very first batch will come out great.
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
