What do you do with a hundred pounds or so of plums?
the bumper crop of Italian prune plums – this is just one branch out of many on my neighbour’s tree!
I made Plum Butter! Despite the name this contains no butter, and is in reality a very reduced and intensely flavoured ‘syrup’ that goes great on anything ‘creamy’ such as goat’s cheese (fromage chevre) or yogurt; slices of fresh fruit (I like it with apples and bananas); pancakes; and even jalapeño poppers!
The recipe is simplicity itself:
- 7 pounds of plums (there are approximately 14 prune plums per pound)
- 1 cup of sugar
- 1 cup of water
- 1 1/2 cups Merlot
Cut the plums in half, remove the pits.
cut the plums in half and remove the pits
Leaving their skins on, cut them in half again and toss in a large saucepan with a cup of water, 1 1/2 cups red wine and a cup of sugar.
cut them in half again and toss in the pot with the rest of the ingredients
Cook, with the lid off, for about 15 minutes at a low boil until the plums are soft.
cook at a low boil for about 15 minutes, or until the plums are soft
Simmer over very low heat, with the lid still off, for 2 to 3 hours, stirring occasionally.
simmer over very low heat, stirring every 15 minutes or so
The plum butter is finished when the sauce has reduced to the point that it has a spreadable consistency. Let cool. Puree.
If you are canning, reheat the puree and boil a bunch of jars. Spoon the hot plum butter into the hot jars, filling to about 1/3 inch from the top. Put Saran Wrap on top and seal with a rubber band (Al’s mom’s canning trick). Once the Saran Wrap has a concave dent in it the jars are sealed.
canning the Plum Butter
Here are some great ways to serve Plum Butter!
Bananas, plum butter & yogurt
Plum butter & goat cheese on ‘Cracked Black Pepper Triscuits’