Spiced Plum Butter
You can feel it in the air, the crispness. The sharp cool air. And though the heat soon comes, dry and burning, summer is nearly over. We are ready for the change aren’t we? It just seems natural then, transforming that drippy, over-bright sweetness that so delighted a month ago into a rich, spicy butter to carry us through the dark months. Reminding us with each taste that the next season is just around the corner.
Akin to apple butter with cinnamon, cardamom and brown sugars, cooked down and run through a colander until thick and creamy. The plums give a tartness and rich garnet color as you spread it over a biscuit or as a glaze on grilled chicken. I can imagine using this as a filling on a beautiful, pale cake. Fruit butters, old-fashioned and time consuming to prepare, but so worth the effort.
- 3 quarts fresh red Plum Pulp and juices
- 2 cups diced Granny Smith or Gravenstein Apples (peeled and seeded)
- ¼ cup Lemon Juice
- 1 ½ cups granulated Sugar
- 1 cup Coconut Palm Sugar
- 2 Cinnamon Sticks
- 2 cups Apple Juice
- ½ teaspoon ground Coriander
- ½ teaspoon ground Cardamom
- ⅛ teaspoon ground Allspice
- ½ teaspoon ground Cinnamon
- 1 ½ teaspoon Vanilla
- Cut flesh from plums and collect juices in a large bowl, run through a cone colander, pressing with the wooden pestle. If there is flesh and juices remaining on the seeds, manually extract as much juice and flesh by squishing them.
- Place the fruit, lemon juice, sugars, apple juice and cinnamon sticks in a large stock pot and bring to a boil.
- Lower heat to a slow bubble and simmer for at least two hours until as the mixture thickens.
- Remove from heat and let cool down for about 10-15 minutes.Take out cinnamon sticks.
- Run through colander one more time to make sure all pulp is a fine and creamy consistency.
- Return to pot and add spices and vanilla. Bring up to a slow simmer and taste for spice and sweetness.
- Test a spoonful on a plate, let cool a bit and see if it runs. It should not, if it does continue to simmer and test again in 15 minutes.
- The butter will continue to thicken once it cools completely.
- Prepare and sterilize your jars and lids and seal using standard water processing methods cooking at least 10 minutes.