Every fall I eagerly await apple season: it means apple juice, apple sauce, and caramel apples (never mind the fact that I’m actually allergic to apples…I just pretend like I’m not). My favorite of all apple treats though, is apple butter. But looking at the calendar, it’s in the middle of summertime and apple butter time isn’t even close! That said, summertime is a cook’s dream because of the wide variety of fresh produce available. So instead of whining about apple butter not being in season, why not take summer’s best fruits and make them into fruit butter instead?? And thus, plum butter was born.
Deliciously tart, a little sweet and a little spicy, plum butter is one of my new favorite ways to wake up on a summer morning.
Because I brought my batch of plum butter to an event in Venice and since there would be no refrigeration, I had to go through the canning process to ensure the people taking home my plum butter wouldn’t keel over with botulism. That said, while hot and steamy for sure, the canning process is really not the big deal everyone makes it out to be. Three easy steps: 1) heat the jars in water so they don’t break when you put hot food in them 2) fill with food 3) boil the jars for 5 minutes and then turn off the burner and let the water cool for 5 minutes before taking the jars out of the water. Seriously, that’s it. I couldn’t believe it either!
Even better news: if the plum butter isn’t leaving your house and you’re planning on eating it within a few weeks, then all you need to do is stick it in the fridge and call it good. No steamy canning needed! If you want to make a lot and store it in your pantry, then canning is necessary. Truthfully, I haven’t tried freezing it yet, but I bet that would be a great option if you have just an extra jar or two but don’t want to go through the canning process. Anyone out there who tries it, let me know! So now, without further ado…summer’s finest at it’s most concentrated deliciousness.
Note: I made two batches of butter, one in my cast iron Le Creuset and the other in my normal stainless steel cookware. The batch made in my Le Creuset thickened much faster than the one in my stainless steel pot. I highly suggest using a cast iron pot if you have it.
Also Note: The canning instructions I wrote out below are for sea level altitude, since I’m right here on the coast. Apparently boiling times are longer for higher altitudes. Of course, I am no canning expert, this being my first time, so definitely consult the instructions that come with your new tray of canning jars!
makes about 4 cups
adapted from Martha Stewart
- 3 1/2 lbs plums (I used the larger black plums instead of red plums)
- 1 1/4 cup sugar
- 1 cup water
- 3/4 teaspoon cardamom
- 3/4 teaspoon cinnamon
- Dice plums into approximately 1″ pieces (about 8 pieces per half) and discard pits
- Put plums, sugar, and water into 6 qt pot, bring to a boil then reduce to a simmer (I forgot what I was doing and it boiled over, just fyi, it could happen to you); cook until fruit is very soft, approx 20 minutes
- Puree contents of pot in blender. I used a food processor, which worked fine, but it is not liquid tight and I certainly had to wipe down the base of the processor after it a all said and done because some of the puree had worked its way up up under the blade and out underneath the workbowl.
- Return puree to sauce pan and add cinnamon and cardamom, stir.
- Cook puree down until thick and spreadable, about 3 hours, stirring often to prevent scorching. I used a regular balloon whisk to stir the butter and by the end, when you take the whisk out, it is thick enough that you will see an imprint left behind of the whisk tines.
- While the puree is in the homestretch of thickening, place your mason jars and the flat parts of the lids into a large pot, cover with water and turn the burner on very low. The point is just to warm up the jars and lids so that they won’t shatter when you put hot food into them (leave the rings out of the water so they’re cool for you to twist them onto the jars later).
- When the jars are warm and the butter is fully thickened to your liking, fill the jars up with butter, stopping about a 1/2 inch from the top of the rim to leave some air in the top of the jar. Place a flat lid on the jar and twist on the ring.
- Heat up another large pot of water to simmering and put jars full of butter into the simmering water. Turn up the heat to boil the water; boil jars for 5 minutes. Turn off the burner and leave the jars in the water (you’ll see bubbles still escaping from under the jar lid during the cool down phase, this is good). Take the jars out and set them on a towel on the counter top. The instructions say to leave the jars undisturbed for 12-24 hours (I did not have that luxury of time). You’ll know you’ve done a successful canning job if the lid is firm and doesn’t pop up and down when you press on it. Some of mine popped slightly after I took them out of the pot, but were firm when I came back in the morning. If the jars still pop, put them in the fridge and just eat them soon instead of shelving them.
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