10 months ago
We have two plum trees in our yard, and also forage for wild plums to make this delicious spread. It freezes well, so if you have access to abundant plums, make several batches and freeze for winter. Adding prunes to the mixture speeds the cooking process and adds more sweetness; you can also just eliminate the prunes, add another 1 1/2 cups of fresh plums, and add honey if needed.
Makes about 1 1/2 cups
- 1 pound plums or wild plums, pitted *
- 1/4 cup apple juice
- 1 cup pitted dried plums (prunes)
- 1 tablespoon honey (optional)
Coarsely chop plums. Combine with juice in a heavy saucepan. Bring to a simmer and cook, covered, for 15 to 20 minutes, until plums are soft. Add prunes and honey, if needed. Stir to mix well, and cook, covered, for 10 to 15 minutes longer, until the mixture is thick and sticky.
Transfer mixture to a food processor and process until smooth and creamy. Let cool, then transfer to a glass jar and refrigerate for up to 10 days. Plum butter may also be frozen.
- 189 calories
- 1g total fat
- 0g saturated fat
- 0mg cholesterol
- 2mg sodium
- 48g carbohydrate (5g dietary fiber, 43g sugar)
- 2g protein