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Plum Butter

This "butter" is cooked slowly until it is concentrated and deep red. It makes a wonderful breakfast, served with toast.

  • yield: Makes 3 1/2 cups

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Ingredients

  • 3 1/2 pounds plums
  • 1 1/4 cups sugar
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon

Cook's Note

The butter will keep for up to 1 month in the refrigerator, 6 months in the freezer.

Directions

  1. Step 1

    Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel. Place in a 6-quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.

  2. Step 2

    Rinse saucepan and return puree to pan along with cardamom and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container.

Source
Martha Stewart Living, August 1994

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Reviews (1)

  • 20 Mar, 2009

    Yum! I wasn't expecting how delicious this would be. I like it on toast or French bread.