Rating: 3.31 stars
123 Ratings
  • 5 star values: 24
  • 4 star values: 32
  • 3 star values: 35
  • 2 star values: 22
  • 1 star values: 10

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

Martha Stewart Living, August 1994

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Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (3)

123 Ratings
  • 5 star values: 24
  • 4 star values: 32
  • 3 star values: 35
  • 2 star values: 22
  • 1 star values: 10
Rating: 5.0 stars
09/07/2020
Very good! My grandma (who makes lots of jams and jellies) suggested stirring every 15 minutes for the second step, which worked out well (and was much less work then the very 3 I interpreted "stir frequently enough to prevent scorching" as. :D) I also added some lemon juice and zest, so it was just the slightest bit sour and could've used a little more sugar, though I didnt actually measure the plums and just kinda guessed, so that could be the issue making it sour too.
Rating: 5.0 stars
09/07/2020
Very good. My grandma (who makes lots of jams and jellies), suggested stirring every 15 minutes for the second step, which worked out quite well (and was a lot less work then the every 3 minutes I thought would be the equivalent of "frequently enough to prevent scorching" :D)
Rating: Unrated
03/20/2009
Yum! I wasn't expecting how delicious this would be. I like it on toast or French bread.
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