German Plum Butter (Pflaumenmus)

  1. This is about 1 kg damson plums!
  2. Wash, pit and quarter the plums.
  3. Put in a large pot, preferably something non-reactive (enameled, ceramic, clay, glass, etc.
  4. The acidity from the plums will react with metal and add weird flavors).
  5. Mix sugar with a dash of cinnamon and optional spice.
  6. Pour evenly over the plums (no need to stir).
  7. Cover and let sit overnight.
  8. The sugar will naturally melt and bring out the juices from the plums.
  9. The next day, bring the plums and the juices to a simmer on low heat.
  10. Cook for 2-3 hours until much of the liquid has evaporated (see next photo).
  11. You might get some foam in the pot.
  12. - I skim most of mine off to make it look better.
  13. This is what my plums looked like after 3 hours simmering.
  14. Remove any whole spices and puree the cooked plums with a hand mixer, food processor, etc.
  15. Preheat oven to 180C/350F.
  16. Spread out the pureed plums in an oven tray or oven dish.
  17. Bake at 180C/350F for 45-90 minutes, until thick like jam and very dark in color.
  18. The baking time will differ depending on how thinly spread out the pureed plums are in you dish, so start checking after 45 minutes.
  19. This is my plum after baking (I baked mine for about 1 hour and 10 minutes).
  20. Store in a jars or can it up!
  21. Use for any recipe requiring plum jam, plum butter or Pflaumenmus :)

italian plums, sugar, cinnamon, ground cloves, anise

Taken from cookpad.com/us/recipes/287119-german-plum-butter-pflaumenmus (may not work)

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