Best 3 Old Fashioned Plum Butter Recipes
**Dive into the Sweet and Tangy World of Plum Butter: A Culinary Journey with Timeless Recipes**
As the autumn breeze paints the leaves in vibrant hues, it's time to celebrate the harvest's bounty with a delightful spread - plum butter. This timeless condiment, crafted from nature's sweet-tart plums, has captivated taste buds for generations. Join us on a culinary adventure as we explore a collection of old-fashioned plum butter recipes, each offering a unique twist on this classic delicacy. From traditional methods using copper kettles to modern takes with a slow cooker or instant pot, these recipes cater to every kitchen and skill level. Whether you prefer a smooth, velvety texture or a rustic, chunky spread, our carefully curated selection has something for every palate. Embark on this delectable journey and discover the magic of homemade plum butter, a true testament to the enduring charm of culinary traditions.
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.
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
OLD FASHIONED PLUM BUTTER
A sweet way to use nature's bounty! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Plums
Time 4h
Yield 2 quarts
Number Of Ingredients 3
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.
Nutrition Facts : Calories 3259.6, Fat 3.8, SaturatedFat 0.2, Carbohydrate 835.8, Fiber 19.1, Sugar 814.9, Protein 9.5
Tips:
- Choose ripe, flavorful plums for the best butter.
- Use a large pot or Dutch oven to cook the plums, as they will release a lot of liquid.
- Stir the plums frequently while cooking to prevent them from sticking to the pot.
- Add sugar and spices to taste. Common spices include cinnamon, nutmeg, and cloves.
- Cook the plum butter until it has reached the desired consistency. It should be thick and spreadable.
- Store the plum butter in sterilized jars in a cool, dark place. It will keep for up to a year.
Conclusion:
Making old-fashioned plum butter is a great way to use up fresh plums and enjoy their delicious flavor all year long. With a little time and effort, you can create a delicious and versatile condiment that can be used on toast, sandwiches, or even as a glaze for meats. So next time you have a bumper crop of plums, be sure to give this recipe a try.
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