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Plum Butter
We have a european plum tree, Italian Prune plum, that produces many pounds of beautiful fruit every summer. I give away any to people who stop by during the season, but there is still so much fruit to use. Since I don't like to use sugar, I'm always looking for ways to use fruit in unconventional ways. I found a polish recipe for plum butter which is excellent because you cook the fruit alone until you reach a very thickened consistency before adding any sweetener. Then you add sweetener to taste. If made in small batches, this is one we can use. Now I wash and cut the fruit, then freeze it until I want the plum butter. Perfect!
What you need
- 1 lb. italian prune plums, damson plums or other european plums (about 15-18 plums)
- tiny bit of water - no more than 1/4 cup and add additional in small amount if needed
- Sweetener of choice
How to make it
- Cut plums in half and remove pits (these plums are freestone so this is easy)
- Place plums in a small heavy bottom pot and add 1/4 cup water
- Turn heat on medium to medium-high - plums will begin to exude moisture which will mix with the water
- When the liquid is boiling, reduce heat down to medium-low and continue cooking slowly reducing heat to low stirring every 30 minutes or as needed to prevent sticking
- As the fruit breaks down you will need to stir more frequently
- When there are no large chunks of fruit remaining, stir and taste
- If you plan to use agave, honey or sugar, you can add a bit now and stir it in - at next stirring taste again to see if it's sweetened enough*
- Continue cooking until a small amount of the mixture on a spoon sticks to the spoon when turned upside down - this is plum butter and you can turn off heat and allow to cool
- -->*If using a stevia powder or product, add it when the mixture has cooled slightly - 1 tsp. pure stevia = 1 cup sugar
Tip: Add about half the amount of sweetener you think you need to start. Taste and add in small amounts so as not to over-sweeten.
This will make 1/2 - 1 pint of finished product. Keeps in the refrigerator for up to 2 weeks or can be frozen for 1 year.
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