PLUM BUTTER
A delicious fruit butter to spread on warm bread, toast, or scones, or use it on a sandwich or a sponge cake. A lovely way to preserve the flavor of local plums for enjoyment year-round.
Provided by 1-800-FLOWERS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 18h55m
Yield 32
Number Of Ingredients 3
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.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 0.1 mg, Sugar 12.6 g
SPICED PLUM BUTTER
From Cooking Light - stores in refrigerator up to two months in an air-tight container. No butter in this recipe!
Provided by DailyInspiration
Categories Fruit
Time 1h50m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Combine juice and plums in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Place plum mixture in a blender or food processor; process until smooth. Press pureed mixture through a fine sieve over a bowl; discard solids.
- Combine plum mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.
Nutrition Facts : Calories 680.5, Fat 2.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 171.5, Fiber 10.7, Sugar 158.2, Protein 5.7
PLUM BUTTER
This "butter" is cooked slowly until it is concentrated and deep red. It makes a wonderful breakfast, served with toast.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel. Place in a 6-quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.
- Rinse saucepan and return puree to pan along with cardamom and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container.
CRUNCHY SPICED PLUMS
Spice up your plums with this simple pud recipe perfect with lashings of custard
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the sugar with 2 tbsp water in a baking dish, add the star anise, then pop in the plums, cut-side down. They should fit quite snugly. Dot with the butter. Roast for about 5 mins until the plums are starting to soften on the bottom, then turn them over. Roast for another 5 mins or until tender - this will depend on how ripe your fruit is.
- Roughly crush the Hobnobs, then spoon a little on top of each plum half. Return to the oven for a few mins more until the biscuit topping takes on a dark gold colour. Serve the plums and their scented, syrupy juices with custard or ice cream.
Nutrition Facts : Calories 169 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium
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