Canning recipe
Plum butter
A rich, slowly cooked plum butter with cinnamon and lemon. It goes well with bread, pastries, pancakes, or simple desserts.
Preparation
40 min.
40 min.
Cooking time
120 min.
120 min.
Servings
-
-
Jars
8
8
Difficulty
Medium
Medium
Ingredients
For about 8 jars of 250 ml:
- 3 kg ripe plums, weighed after pitting
- 700 g sugar
- 100 ml lemon juice
- 2 tsp cinnamon
- 1 pinch ground cloves, optional
- 3 kg ripe plums, weighed after pitting
- 700 g sugar
- 100 ml lemon juice
- 2 tsp cinnamon
- 1 pinch ground cloves, optional
Preparation
1. Clean the jars and lids thoroughly and rinse them with hot water.
2. Wash the plums, pit them, and cut them into small pieces.
3. Mix the plums with the sugar and lemon juice in a large pot.
4. Let sit for 30 minutes to release juice.
5. Heat slowly and cook down while stirring regularly.
6. Simmer over low to medium heat for 90 to 120 minutes until the mixture becomes much thicker.
7. Stir in the cinnamon and optionally the cloves.
8. Blend briefly if desired.
9. Fill very hot into clean jars and close immediately.
10. Process the closed jars for 10 minutes in a boiling water bath.
11. Let cool and label.
2. Wash the plums, pit them, and cut them into small pieces.
3. Mix the plums with the sugar and lemon juice in a large pot.
4. Let sit for 30 minutes to release juice.
5. Heat slowly and cook down while stirring regularly.
6. Simmer over low to medium heat for 90 to 120 minutes until the mixture becomes much thicker.
7. Stir in the cinnamon and optionally the cloves.
8. Blend briefly if desired.
9. Fill very hot into clean jars and close immediately.
10. Process the closed jars for 10 minutes in a boiling water bath.
11. Let cool and label.
Storage
Store in a cool, dark, and dry place. Refrigerate after opening.
Shelf life
Unopened, keeps for about 9 to 12 months.
Safety note
Plum butter thickens strongly and can burn easily, so stir regularly. Use only clean jars. Do not eat if there is mold, a fermented smell, gas formation, or a leaking lid.