What do you do with a hundred pounds or so of plums?
I made Plum Butter! Despite the name this recipe contains no butter, and is in reality a very reduced and intensely flavoured ‘syrup’ that goes great on anything ‘creamy’ such as goat’s cheese (fromage chevre) or yogurt; slices of fresh fruit (I like it with apples and bananas); pancakes; and even jalapeño poppers!
The recipe is simplicity itself:
- 7 pounds of plums (there are approximately 14 prune plums per pound)
- 1 cup of sugar
- 1 cup of water
- 1 1/2 cups Merlot
Cut the plums in half, remove the pits.
Leaving their skins on, cut them in half again and toss in a large saucepan with a cup of water, 1 1/2 cups red wine and a cup of sugar.
Cook, with the lid off, for about 15 minutes at a low boil, until the plums are soft.
Simmer over very low heat, with the lid still off, for 2 to 3 hours, stirring occasionally.
The plum butter is finished when the sauce has reduced to the point that it has a spreadable consistency. Let cool. Puree.
If you are planning on canning the plum butter, reheat the puree, and boil a bunch of jars. Spoon the hot plum butter into the hot jars, filling to about 1/3 inch from the top. Put Saran Wrap on top and seal with a rubber band (Al’s mom’s canning trick). Once the Saran Wrap has a concave dent in it the jars are sealed.
Some great ways to serve plum butter!