Plum Butter
Grandma’s recipe for sweet and sour plum butter. It’s irreplaceable as a filling for donuts or crescent rolls. They take a long time to cook, but you don’t have to stand by them all the time. They are worth the wait. They don’t need to be pasteurized!
From 3 kg of plums I got about 750 g of jam, which means that from 1 kg of plums you will get about 250 g of jam. I add about 80g of sugar/1 kg of plums, but you can add more or less sugar depending on how sweet you like the jam and how sweet the plums are. It’s best to add less sugar at the beginning and if jam is too sour for you, you can always add more.
What plums to use for jam?
Any variety of plums is suitable for jam, although most often they are made from Damsons plums. The more wrinkled the plums, the sweeter they are. If you use very sweet plums, you won’t need to add sugar to them at all.
How to fry plums for jam?
Do not cover the pan, we want to evaporate the water from the plums and using a lid would not help.
If you want to speed up the frying of jam, you can fry it in 2 pans. All this to increase the evaporation surface. If you pour half of the jam into the second pan and fry the jam in 2 pans at the same time, the jam will be ready twice as fast.
At the beginning, I do not mix the jam at all, only when it starts to fry and the consistency starts to resemble jam, I mix it every few minutes.
Fry the jam over medium or low heat so as not to burn the plums.
The more plums, the longer the jam will fry. I fried jam with 3 kg of plums for about 4-5 hours.
What to fry jam in?
Use a deep frying pan or a wide pot to fry jam. The wider the dish, the better. The larger the evaporation surface, the faster the water will evaporate – the jam will fry faster. I use a wide, heavy pan with thick walls. Cast iron cookware, thick-bottomed pots or pans with a non-stick surface will work well.
What is the difference between plum jam and plum butter?
We add much less sugar to the butter and traditional butter is fried without it. Butter without added sugar is being often fried for several days for several hours.
When is the jam ready?
The jam is ready when it is dark in color and very thick and sticky. Well-fried jam does not want to fall off the spoon and when you mix it, it does not spill over the pan, it stays in place. It should have the consistency of peanut butter.
Do plum jam need to be pasteurized?
If you put hot jam into hot, freshly scalded jars and immediately close them with scalded caps, you will not have to pasteurize them. When the jam in the jar cools down, the lids will self-seal and the jars will be tightly closed. Such jam can be easily stored all year round in a dark place.
How to thicken jam?
If the plum butter is too thin, it means that you need to fry it longer. We do not add any thickeners such as starch, gelatin, agar, gelling sugar, etc.
Can you blend plums for jam?
Well-fried, thick jam does not have fruit particles because everything has the consistency of a thick spreadable cream. But if you want, nothing prevents you from blending them.
Plum jam is ideal for people on a vegan, vegetarian, flexitarian, pescatarian and gluten-free diet. The following proportions make 2 jars with a capacity of 330 ml full of delicious jam.
You can use the prepared jam in a recipe for homemade polish donuts or crunchy crescent rolls.
Read the step-by-step recipe on how to prepare plum butter and watch the video below the recipe.
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Plum Butter
Polish Plum Butter Recipe
Ingredients
- 3 kg plums
- 240 g sugar (1 cup)
Instructions
- Wash and remove the pits from the plums. Put the pitted plums into a deep frying pan. Sprinkle the plums with sugar and start cooking over low heat. When the butter starts to thicken, stir it every 5-10 minutes. After about 4-5 hours, the butter is ready.3 kg plums, 240 g sugar
- Put the hot butter into hot, scalded jars. Close the jars immediately and when the butter cools down, the jars will seal themselves. Store the cooled jars in the cupboard.
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
