I’ve been on a huge jam kick this year, and have been especially drawn to recipes with interesting flavor combinations. That’s why I chose to try this recipe for spiced plum butter. Not only do the spices go really well with the flavor of the plums, but the recipe calls for a lot less sugar than most jams, making it a gift that can be used for both sweet and savory purposes.
- 8 pounds Italian prune plums
- 4 cups sugar
- 2 cinnamon sticks
- 5 whole cloves
- Rinse the skin of the plums, then pit and quarter them. Place in a large, heavy-bottomed dutch oven.
- Add the sugar and spices, and stir until combined. Let sit 4-8 hours, or overnight in the refrigerator.
- Once the plums are done sitting, heat oven to 350 degrees. Put the pot, unlidded, into the oven and cook for 2 hours, stirring the mixture occasionally. Remove from oven and pull out the cinnamon sticks and cloves.
- Puree with an immersion blender. If you like the texture, continue to the next step. If you want a thicker butter, continue to simmer over the burner, stirring often, until cooked down to desired consistency.
- Sterilize half-pint sized jam jars and lids. Fill the sterilized jars with prune butter. Using a damp rag, clean the rims of each jar of any leftover prune butter residue. Place lids, screw on bands and process in a boiling water bath for 15 minutes. Remove from water bath, and place on a towel-lined counter until completely cool. Once cool, add labels.
Used In This Project:
- Circle Labels • I chose the “Neue Retro” style in tuxedo.
- Small Diamond Hang Tags • I chose the “Neue Retro” style in tuxedo.
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