Spiced Plum Butter…ridiculously easy and impulsivly delicious

5 Oct

I have a plum tree that up until this year has been the site of a five year aphid battle.  This year – despite the massive caterpillar problem – we actually won the war.  The result was a September harvest about 100 kilos of delicious purple plums.  In the absence of a proper orchard tree identification, I’ve decided that they are Italian Prune Plums.  (It does match the botanical description, but it also sounds fancy and makes sense given the other Mediterranean Fig tree we have).

Thanks to my obsessive/industrious ninety year old Nana, the plums were quickly halved, pitted, and vacuum sealed for freezing.  (Applesauce and Green Tomato Mincemeat took priority). A site I frequent, Food In Jars, shared a recipe for Plum Butter from the book, My Berlin Kitchen.  With the necessary inspiration, I defrosted 4 kilos of plums.

Freezing Plums

With a new found confidence, thanks to my recent completion of the University of Georgia’s Home Preservation Self Study program, I adapted the original recipe for my quantities.

Spiced Plum Butter

I’ll be completely honest: this is the first time I’ve ever made a fruit jam and been so impressed with the consistency.  The pectin from the plum skins really thickens this fruit mixture in a lovely way.  Before I took it out of the oven, I was a bit concerned that it wouldn’t set; it looked too runny.  I actually considered running to the store for a box of pectin.  But after pureeing the plums, I was thrilled with the result.  Especially because it had a relatively low sugar content.

All that aside, the flavor of this Spiced Plum Butter is incredible.  The cinnamon really hits you at first, then the jammy plum follows and lingers.  There wasn’t a single piece of bread in the house, so I was forced to whip up a batch of scones simply to slather with jammy goodness.  (And yes, that is Spiced Plum Butter AND Butter…aka a double-double).

Scones with Spiced Plum Butter

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