Small Italian plums would have been perfect for those delicious Plum Dumplings my cousin and I made in June, sadly they were not around then. When I spied them at my green grocer a week or so ago, I knew I couldn’t resist so I picked up a small container knowing full well they would be converted to something delicious. While Plum Dumplings are a great childhood memory, they are not the type of thing we eat on a regular basis so I decided on Plum Butter, another thick jam made without the use of pectin. Making jam or Lekvár is so easy, I’m astonished that I hadn’t done it more often in the past; perhaps it was the fear of making more than we could consume! Well, fear not my dear readers because this recipe makes a few small jars so we’ll be in great shape over the cold winter months.
We enjoyed the delicious plum butter on homemade bread!
Plum Butter
Makes 370 mL thick jam
Ingredients:
- 630 g plums (a small container)
- 255 g sugar
- 60 mL water
- 1 tsp cinnamon
Directions:
- Cut plums in half and remove stone. Put plums into a heavy bottom pan and add water and sugar. Set over medium heat and cook until softened.
- Add cinnamon and cook for 30-40 minutes until thickened, testing often with the freezer method.
- Once the butter has thickened, pour into sterilized mason jars and follow canning best practice instructions.
Notes:
- I left the peel in for texture, you may run the mixture through a fine sieve if you prefer no peel.
- The plums cook down to a very creamy texture so there is no need to purée or press through a food mill, unless you wish to.
It’s far too chilly to enjoy the plum butter outside now!
Kitcheninspirations 