Plum butter (pflaumenmus)

Plum butter – or pflaumenmus  – is a German plum spread. Unlike the other jams I make, pflaumenmus is baked slowly in a low oven, which seems to intensify the flavour.

I made pflaumenmus for the first time last autumn. We hoovered up the first batch so fast, I had time to make a second one before the plum season ended.

The final amount of pflaumenmus depends on how long it roasts in the oven. When I make jam I always sterilise a couple of extra jars just in case.

Delicious spread on bread or toast, pflaumenmus also works as a filling in streusel cake, crostata and danish pastries.

Plum butter (pflaumenmus)
(makes about four 340g jars)

• 4 kg Italian plums (the deep purple ones)
• 750g sugar
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground coriander

1. Halve and pit the plums, then cut into large chunks.
2. In a large bowl, mix the fruit with the sugar and spices. Cover the bowl, and leave overnight to macerate.
3. Scrape the mixture into a large pot. Simmer over a medium flame until softened (about fifteen minutes.
4. While the plums are simmering, preheat the oven to 300°F (150°C).
   

   

5. Pour the mixture into a roasting tin and cook for two to three hours, until it is dark, thick and jam-like.
6. Remove from the oven and leave to cool a bit before puréeing the mixture with a blender stick.
7. While the plum butter is still hot, pour into sterilised jars and seal.

Tags: dairy-free, gluten-free, jam, plum butter, plums, vegan, vegetarian