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Friday, September 9, 2011

PLUM BUTTER


Plums are delicious eaten as they are, especially if you handpick them yourself from the tree. Once picked, unripe plums can be stored at room temperature until they mature. If they are ripe, store them in the refrigerator to extend their shelf life. Allow them to come to room temperature prior to eating them as this will help them reach the maximum juiciness. To remove the pit, cut the plum in half lengthwise, gently twist the halves in opposite directions and then carefully take out the pit. If you want to remove the skin easily, blanch them by placing them in a large pot of boiling water for 30 seconds. Immediately remove the fruits from the boiling water, dump them in cold iced water before peeling to stop the blanching process.



Plum Butter

Ingredients

  • 3 pounds plums - peeled, cored and chopped
  • 3 cups water
  • 1.5 cups white sugar
  • 1 tablespoon lemon juice

Directions

  1. Place plums in a large saucepan and just barely cover with water. Simmer over medium-low heat until plums are tender, 15 to 20 minutes.
  2. Run cooked plums through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

2 comments:

Manding. said...

so simple and so seasonal ! i absolutely need a quick solution for all the plums i just bought !

ps, http://amandamantes.blogspot.com !

Kirsten said...

Oh, Carlos, could you please send some quickly? This is right next to quince jam my very favorite! I'll definitely try this plum jam. Thanks.

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