Are you ready to capture the vibrant taste of summer and enjoy it all year round? Then you've come to the right place! This recipe for canning plum butter is a delightful journey into homemade cooking, resulting in a delicious spread perfect for toast, biscuits, or even as a unique glaze for meats. It's easier than you think, making it a fantastic option for both beginner canners and experienced home cooks seeking a rewarding project. This recipe provides easy recipes for delicious dishes and will undoubtedly become one of your best recipes. Let's get started!
Ingredients:
- 6 pounds ripe plums (any variety works, but plums with a high sugar content yield the best results)
- 4 cups granulated sugar (adjust to your preference, depending on plum sweetness)
- 1/2 cup lemon juice (freshly squeezed is best!)
- 1/4 teaspoon ground cinnamon (optional, but adds a lovely warmth)
- 1/4 teaspoon ground nutmeg (optional, complements the cinnamon beautifully)
- Pinch of salt
Equipment:
- Large pot or Dutch oven
- Immersion blender or regular blender
- Canning jars and lids (properly sterilized)
- Jar lifter
- Large saucepan for water bath canning
- Ladle
Step-by-Step Instructions:
Preparing the Plums:
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Wash the plums thoroughly and remove stems. Halve or quarter the plums depending on their size. Smaller plums require less cutting. Discard any bruised or damaged sections.
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Place the prepared plums in a large pot or Dutch oven.
Cooking the Plum Mixture:
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Add the sugar, lemon juice, cinnamon (if using), nutmeg (if using), and salt to the pot. Stir well to combine.
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Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to medium-low and simmer gently, uncovered, for at least 45 minutes to an hour, or until the plums have completely softened and broken down. Stir frequently to prevent burning on the bottom.
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Use an immersion blender to puree the plum mixture until smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches and puree until smooth.
Canning the Plum Butter:
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Ladle the hot plum butter into sterilized canning jars, leaving about 1/4 inch of headspace at the top. Remove any air bubbles by gently running a non-metallic utensil around the inside of the jar.
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Wipe the jar rims clean with a damp cloth. Place the lids and rings on the jars, tightening fingertip tight.
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Place the filled jars in a large saucepan, ensuring they are covered by at least an inch of water. Bring the water to a rolling boil, and then process for 10 minutes (adjust processing time according to your altitude – check a reliable canning resource for altitude adjustments).
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Carefully remove the jars from the boiling water using a jar lifter and place them on a towel-lined surface. Let them cool completely. You should hear the satisfying "pop" sound as the jars seal.
Tips for Success:
- Use ripe plums: The riper the plums, the sweeter and more flavorful your plum butter will be.
- Adjust sweetness: Taste the plum butter as it simmers and adjust the sugar to your liking.
- Sterilize your jars: Proper sterilization of jars and lids is crucial for safe canning. Follow the instructions on your chosen method.
- Check the seals: After cooling, press down on the center of each lid. If it doesn't flex, the jar is sealed. Refrigerate any unsealed jars and consume within a week.
Variations:
- Spicy Plum Butter: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy kick.
- Apple Plum Butter: Add 2-3 peeled and chopped apples to the pot along with the plums for a delightful twist.
Nutritional Information (per serving, approximate):
Calories: Approximately 150-200 (depending on sugar and plum variety) Fat: Negligible Carbohydrates: High Protein: Low
This homemade plum butter is a fantastic example of delicious, healthy meals created through homemade cooking, perfect for quick dinner ideas. Enjoy the fruits of your labor! Store your sealed jars in a cool, dark place for up to a year.