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Plum Butter
Preparation info
- Makes
5
half pint jars - Difficulty
Easy
Appears in
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
Achieving the correct viscosity for this butter can be tricky, since the cooking time varies according to the ripeness of the plums. After the butter is simmered, it should have the thickness of heavy (double) cream, and once it cools a bit, it should drip thickly from a spoon.
Ingredients
1 4 lb 2 kg 3¼
Method
Have ready hot, sterilized jars and their lids.
Using a vegetable peeler, cut 4 strips of zest from the orange, each about