rumersc4 wrote:wait wait...plum butter!??! That sounds amazing! How do you make it?
Yesterday's batch was a double batch, made a regular batch today.
There's a bunch of recipes out there but I have found that I like this one (it makes a small batch, I usually double/triple it for canning purposes):
Approx. 2 lbs. plums (I err on the over 2 rather than under 2lbs when weighing)
3/4-1 cup sugar (depends on the sweetness of the plums, personal preference)
1/4 c water
1 Tablespoon vanilla
Pit plums, leave skin on. Slice/chunk them (the smaller the pieces, the faster it cooks but again, my personal preference).
Add all ingredients to a large saucepan & bring to a boil. Stir frequently to keep from burning and to dissolve sugar. Reduce to medium low and simmer uncovered until pieces are tender, be sure to keep stirring often. Once tender, use an immersion blender to blend until smooth (or transfer to a blender and return to pan when done). Simmer uncovered for about 20/30 minutes or until it has thickened some. (if it gets to thick, add a spoonful of water until desired consistency)
From here, you can put in the fridge for personal use or you can waterbath can it for 10 minutes (adjust for your altitude depending on your location). Headspace would be 1/4 in. This will make roughly 3 8oz jelly jars plus a little extra.
Stayed in the kitchen baking all day - orange creamsicle cookies, peanut butter cookies, honeybun cake, pepperoni cheese breads, and cheese biscuit breads (think Red Lobster biscuits but in the form of bread loaves).
