I’m not sure how I lived without plum butter for the first 30 years of my life, but now I’m confident I don’t want to live without it. Some eggs and a piece of toast smothered with butter and plum butter is my quick breakfast solution for a tired morning.
This recipe is also great if you need to use up a whole lot of plums very quickly. Last year I went through about 20 pounds of plums using this recipe and this one for plum crisp.
Prep time: 25 minutes
Cook time: 3 hours 30 minutes
Yield: About 5 cups
5 pounds Italian plums, pitted and quartered (about 70 green/yellow-fleshed plums)
1 cup water
1 3/4 cup organic cane sugar
1/4 teaspoon ground cardamom
1 cinnamon stick (like this)
- Remove the plum pits and cut approximately 70 Italian plums into quarters in a large mixing bowl.
- Add 1 cup of water and bring to a simmer over medium-low heat in a large (5-6 quart) dutch oven for about 30 minutes, or until the water has been released from the plums and it resembles a soupy texture.
- Using an immersion blender, puree the plums until smooth, about 5 minutes.
- Add the sugar, cinnamon stick, and cardamom, and stir.
- Reduce the heat to low and cook without a lid for approximately 3 hours, stirring frequently to avoid burning, or until the liquid has reduced to a jam-like consistency (about 5 cups).
- Remove from heat and let cool. Transfer to a glass container to keep in the fridge or place in jars for freezing.
- Serve on toast with butter or to your own liking.
Adapted from Martha Stewart.
What’s your favorite thing to do with plums? Please share in the comments!