Sugar Plum Butter

Make this and enjoy with scones, toast, biscuits, pancakes, really goes with anything tbh.

Let's get started. 

Sugar Plum Butter
6 pound Italian plums, halved and pits removed
4 Cups Granulated Sugar
1 Lemon, Zested and Juiced  

In a Dutch oven, combine all of the ingredients and bring to a boil.

Once boiling, reduce the heat to medium low and cook stirring often for 25-35 minutes or until the plum pieces are softened. 

Once plums are soft enough, use an immersion blender and blend until you have a smooth puree. (This can be done in a regular blender if you do not have an immersion blender.)

Keep cooking the plum puree on low heat making sure to stir often until it becomes thick. About 35-65 minutes.

Remove from heat once the puree is thick and shiny. Let cool and serve.

Sugar plum butter can be stored in an airtight container and refrigerated up to three weeks.





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