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Cooking
Homemade Plum Butter
· 1 servings
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.
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.
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.
Seasoning with spices and rum
Once the plums have turned dark and the juice has thickened to a syrupy consistency, take the pan out of the oven. Stir the ground cinnamon, crushed cloves and finally the rum straight into the hot fruit mixture. Blend briefly for a smoother texture.
Jarring and cooling
Fill the hot plum butter straight into the prepared clean jars. Screw the lids on tightly, turn the jars upside down and leave them in that position until completely cool. This naturally and reliably preserves the plum butter.