Friday, January 20, 2012

Plum Butter

Plum butter is a rich thick curd like preserve. Made with orange juice as well as water gives it a slightly sweeter flavour than jam. It also has skins and stones removed to give a smooth texture.

900gr red plum, (stones removed)
Grated rind and juice of 1 orange
150mls water
450g or sugar (or required amount)

Place the washed plums in a large heavy pot or preserving pan with the orange rind and juice and the water.
If you don't remove the stones they will be sieved out later. I don't remove my plum stones as the plums are small.
Bring to the boil, then cover with the lid and cook for 20-30 minutes on a gentle simmer until the plums are very soft.
Set aside to cool.
Press the mixture through a fine sieve (I do this over a large jug so I can measure how much there is)
Measure the purée and return to the clean pan adding 350gr (1 ¾ cups) of sugar for every 600mls (2 ½ cups) of purée.
Heat gently stirring until the sugar is dissolved.
When dissolved, increase the heat and boil for 10-15 minutes, stirring frequently, unitl the mixture holds its shape when spooned on to a cold plate.
Pur in to heated sterilzed jars.
Seal and label.
Store in a cool, dark place for at least 2 days before using to mature the flavour.

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