Plum Butter recipe
information
It takes a lot of fruit to make a small amount of butter, so save this recipe for the end of the season, when there is a glut. Fruit butter does not keep very well, so eat it up fairly quickly. It is soft, and can be spread easily.
ingredients
1.4 kg (3 lb) plums, skinned and stoned
grated rind and juice of 1 lemon
sugar
grated rind and juice of 1 lemon
sugar
method
1. Put the plums, lemon rind and j uice in a large saucepan and add about 450 ml (3/4 pint) water to cover. Simmer gently for 15-20 minutes, until the fruit is soft and pulpy.
2. Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the puree.
3. Return the puree to the pan and add 350 g (12 oz) sugar for each 568 ml (1 pint) puree.
4. Heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil for 20-25 minutes, stirring frequently, until the mixture thickens and is like jam in consistency.
5. Pot and cover the butter.
2. Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the puree.
3. Return the puree to the pan and add 350 g (12 oz) sugar for each 568 ml (1 pint) puree.
4. Heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil for 20-25 minutes, stirring frequently, until the mixture thickens and is like jam in consistency.
5. Pot and cover the butter.
serving amount
makes about 1.1 kg (2 1/2 lb)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
