Plum Butter
Capture the essence of ripe plums and tangy orange in this delightful fruit butter recipe. The combination of sweet plums, citrusy zest, and warm spices creates a thick, luscious spread that will elevate any breakfast or snack. Follow these simple steps to preserve the flavors of summer in a jar, ready to enjoy throughout the year.
— Constant Cookbook
Ingredients
- 1 orange
- 4 lb. plums
- 3 1/4 cups sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
Instructions
- Have ready 5 hot, sterilized half-pint jars and their lids.
- Using a vegetable peeler, cut 4 strips of zest from the orange, each about 1 inch wide and 4 inches long. Cut the orange in half and squeeze enough juice to measure 1/4 cup. Pour into a large nonreactive saucepan.
- Halve and pit each plum and cut each half into 3 pieces. Place the pieces in the saucepan, add the sugar and stir gently to combine. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring often, until the plums are tender, about 5 minutes.
- Working in batches if necessary, pass the plums through a food mill or fine-mesh sieve set over another large nonreactive saucepan. Stir in the vanilla and cinnamon and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until the butter is the consistency of heavy cream, 55 to 70 minutes.
- Ladle the hot butter into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months. Makes 5 half-pint jars.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
Comments
No comments found.