| Plum Butter - Plum Jam
great recipe for plum butter without sugar)
| 4 kg | Italian plums or Dumson plums, very ripe |
| ½ l | water or red wine |
| 2 tsp | ground cinnamon |
| 1 tsp | ground cloves |
| 1 tsp | ground ginger |
| 50 ml | rum |
Method
Wash the plums, remove pits and quarter them.
In a large sauce pan (7-8 litres) add all ingredients and bring to a boil until the plums start falling apart. Now turn the temperature to low and simmer for 5-7 hours, stirring repeatedly. Do not cover the pot.
When plums are done, you may add the rum; fill the butter in clean, hot glass jelly jars and seal. The plum butter will last at least for 9 months in a dry, cool place; does not have to be refrigerated until opened.
This is delicious on buttered toast or yeast braid.
Notes: If you feel your plums are too sour you can add sugar to the recipe. For each 1 kg of fruit add 200 to 300g of sugar.
Other names for this plum butter are: Powidl, Latwerg, Pflaumenmus or Laxem.
In a large sauce pan (7-8 litres) add all ingredients and bring to a boil until the plums start falling apart. Now turn the temperature to low and simmer for 5-7 hours, stirring repeatedly. Do not cover the pot.
When plums are done, you may add the rum; fill the butter in clean, hot glass jelly jars and seal. The plum butter will last at least for 9 months in a dry, cool place; does not have to be refrigerated until opened.
This is delicious on buttered toast or yeast braid.
Notes: If you feel your plums are too sour you can add sugar to the recipe. For each 1 kg of fruit add 200 to 300g of sugar.
Other names for this plum butter are: Powidl, Latwerg, Pflaumenmus or Laxem.
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Author: Bookkeeper 
  member since 05/03/2008 
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