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PLUMMY PLUM BUTTER

A thick, rich, smooth spread made with the goodness of late summer plums, honey and cardamom.
Course Condiment
Cuisine German
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2 cups

Ingredients

  • 1 1/5 lbs of prunes (Blue: Italian or German) plums (if you have a bit more than the required amount, no worries, the amount is just a guideline)
  • 1/2 cup honey can replace with sweetener of choice. Sometimes I use brown sugar for a really earthy flavour!
  • 2 tsp cardamom
  • 2 tsp cinnamon

Instructions

  1. Halve and pit the plums. Leave the skins on- they will totally melt into the simmering mass of flesh and honey!
  2. Place in a pot. Add the honey, and spices.

  3. Bring to a boil over medium high heat and then drop to a simmer, at medium low heat.

  4. Simmer, uncovered for at least 1 hour, 30 minutes. Stir regularly to ensure that a burnt crust isn't forming on the bottom of the pot. Adjust heat if necessary.

  5. Check as you get close to the 1hour 30 minute mark. Depending on your stove, and the juiciness of the plums, you will either be happy with the consistency, or you may want to continue cooking it down a bit longer.  I like it thick and will often cook it down over 2 hours or more.

  6. Let cool and then jar as desired. Or follow desired canning method.

  7. I put enough into a small glass jar that I can keep in the fridge. This will keep me going for a while. The rest goes into freezer safe container(s) for later in the winter!