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.
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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