Plum Butter The Daring Gourmet
Simple Homemade Plum Butter Recipe. Written by MasterClass. Last updated: Aug 25, 2023 โข 1 min read. If you need something to do with a bumper crop of plums from a backyard plum tree, plum butter is the answer.
Plum Butter The Daring Gourmet
Instructions. Place plums in crockpot with a little water. Simmer on low heat for about 1 to 2 hours, stirring about every 30 minutes to encourage the plums to break up. Once plums have broken up well, give mixture one last good stir to make sure it is evenly distributed in the crockpot. Cook overnight (about 8 to 10 hours) on low heat (no need.
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Juice the fruit and add 3 tablespoons of juice to the pot along with the zest. Stir in the vanilla, cinnamon, allspice and honey. Bring the mixture to a boil, stirring periodically, and then turn the heat down to a simmer. Cook for 75-80 minutes, uncovered, and use tongs to remove the zest after 20 minutes.
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Blend with an immersion blender until smooth. Cook for another 10 minutes. The butter will start to bubble immediately and the bubbling will be quite violent during the first 5-6 minutes. It is better to cover the pot, leaving a small crack open, during this time. Once the bubbling has calmed down, remove the lid.
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Place prepared plums, sugar, lemon juice and optional pits into a slow cooker set to low. Cook, uncovered for 8-10 hours until fruit mixture is reduced by approximately half. Remove pits, then puree to a smooth consistency using a stick blender or by cooling slightly and using a blender.
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Allow the puree to cool, then measure out what you need. Mix the sugar and pectin, then puree with cool plum puree in a blender. Transfer the mixture to a stove and cook on medium, and then high heat, whisking occasionally until it comes to a rapid boil. Cook until the mixture hits 220 F on the thermometer.
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Stir diced plums and ยฝ cup sugar in a large pot. Heat over low heat until the juices come out of the fruit. Bring the mixture to a boil. Reduce heat and cook 5 minutes or until fruit is tender. Pour the mixture into blender. Chop on low speed, 2 seconds. Return to pot; add remaining sugar and spices. Bring to boil.
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Spread the sliced prune plums in an even layer on a parchment-lined baking sheet and sprinkle with 1-2 tablespoons of brown sugar. Bake in the oven at 350ยฐF for about 30-40 minutes. Remove from the oven and proceed with any of the following variations: Variation 1: Remove the skins from the Italian prunes.
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Set the pot to saute, low or normal temp. This step will require a watchful eye and stirring to allow the mixture to reduce until it begins to sheets off the back of a spoon. Turn off the Instant Pot. Let the fruit mixture cool about 5 minutes then remove the liner from the pot using pot holders or silicone mini mitts.
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Transfer plums to a heat-safe blender or use an immersion blender to blend until completely smooth. Heat blended plums on low for about 1.5- 2 hours, stirring frequently until thickened. Transfer to the fridge to continue to thicken as it cools. Enjoy with pastries (in or on), toast, oatmeal, or smoothies.
plum butter tried with 1.5 lbs of plums on low for nine hours and it
Half and pit all of the plums then run the plums through your food processor. In a large sauce pan, combine plums, water, lemon juice, spices and sugar. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently until mixture thickens and holds its shape on a spoon 30-40 minutes.
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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.
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Wash the jars in hot soapy water and rinse well. Fill the jars with the plum butter, leaving a 1/4 inch headspace - which is the space between the top of the plum butter and the rim of the jar. Wipe the rims with a clean, damp cloth. Put the lids on the jars and screw on the bands.
Plum Butter The Daring Gourmet
Bake the Plum Butter. Preheat the oven to 325 F. Mix the plum puree, maple syrup, vanilla and cinnamon in a bowl or large pot. If you want a very smooth butter, you can puree the mixture now with an immersion blender. Pour the plum puree into a wide baking dish with high sides.
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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.
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Part of the difficulty of getting ripe plums is that the color may not necessarily indicate ripeness, and wild plums often ripen at uneven times on the same tree, and even the same branch, unlike their domesticated cousins. Wild plums make a tart, sour leather. In the Caucuses it's used to add body to sweet and sour soups made with meat.
