Plum Butter
- Comments()
Martha Stewart Living, August 1994
- Yield Makes 3 1/2 cups
Add to Shopping List
Ingredients
- 3 1/2 pounds plums
- 1 1/4 cups sugar
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Directions
-
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.
-
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.
Cook's Note
The butter will keep for up to 1 month in the refrigerator, 6 months in the freezer.
Yum! I wasn't expecting how delicious this would be. I like it on toast or French bread.