Plum Butter Recipes

PLUM BUTTER

Steps:

• Sterilize jars and lids .
• Freeze several small plates to use for testing butter.
• Scrape seeds from vanilla bean into a 5- to 6-quart heavy pot. Add pod and stir in remaining ingredients. Slowly bring to a rolling boil over moderate heat (this will take about 15 minutes), stirring frequently. Boil, uncovered, stirring frequently, until plums are tender, about 5 minutes.
• Discard pod. Purée plums with liquid in batches in food mill set over a bowl. Transfer purée to pot and simmer over low heat, stirring and scraping bottom of pan frequently, until very thick, about 1 1/2 to 2 hours. (To test for doneness, drop a spoonful of plum butter on a chilled plate, then tilt; the mixture should not be runny. It should be about as thick as jam.)
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle plum butter into jars, leaving 1/4 inch of space at top, then run a thin knife between plum butter and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling plum butter in jars 10 minutes.
• Let plum butter stand in jars at least 1 day for flavors to develop.

PLUM BUTTER

Steps:

• Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
• Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
• Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
• Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

OLD FASHIONED PLUM BUTTER

Steps:

• Wash plums thoroughly and place in a large pot with enough water to BARELY cover fruit.
• Simmer uncovered, until soft, about 3 hours.
• Press through a strainer.
• Add sugar and cider and cook for about an hour or until thick.
• Seal in hot, sterilized jars and process in a boiling water bath for ten minutes.
• **Plum butter thickens by evaporative cooking. If mixture seem thin, there's likely a little too much water in the mixture. Make sure that you're cooking it with the lid off, stir frequently, and continue cooking until it thickens to your preference. You'll be able to speed up the process if you increase the surface area of the plum butter by transferring it to a wider pan, maybe a skillet. Don't increase the heat -- you'll be taking a chance of scorching it.