At a glance
You'll be making a hands-off plum butter in the oven that requires minimal stirring and delivers silky-smooth results with warm cinnamon and rum notes. The key to success is patience: plums need to rest overnight to release their juices, then the oven handles the cooking while you stay free from constant stirring, followed by simple seasoning and jarring for preservation.
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Prepping and macerating the plums
Wash the plums, remove the pits and cut them in half. Place them in a roasting pan, sprinkle with sugar, add the vinegar and mix everything together. Cover the pan and let the plums rest at room temperature overnight (12 to 24 hours) so they release plenty of juice.
For this step
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Baking the plum butter with no stirring
The next day, place the pan with the plums and their released juice into an oven preheated to 150–180 °C. Bake for about 1.5 to 2.5 hours, until the liquid has evaporated. Don't stir the mixture at all while it bakes – just check on it visually from time to time.
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Preparing the preserving jars
While the plum butter bakes, get your jars and lids ready. Wash them thoroughly in hot water and rinse well. For extra cleanliness, you can also boil them or sterilize them in a hot oven for a few minutes. Make sure they're completely dry.
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