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Homemade Plum Butter
· 1 servings
Prepare and macerate 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 sit at room temperature overnight (12 to 24 hours) so they release plenty of juice.
Bake the plum butter with no stirring
The next day, place the roasting pan with the plums and their 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.
Prepare the canning 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 sterilise them briefly in a hot oven. Make sure they're completely dry.
Add the spices and rum
Once the plums have turned dark and the juice has reduced 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 for a smoother texture.
Fill the jars and let cool
Ladle 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 fully cooled. This naturally and reliably seals the jars for storage.