If you’ve been reading along for a while you might have figured that my parents, especially my mom, are master gardeners. And if they don’t grow something themselves they will know someone in their town who does.
And they are always sharing the fruit of their labor. They visited us a couple of weeks ago and decked us out with apples until the end of winter. Our tiny tomatoes (no they aren’t cherry tomatoes) from the potted plant are a joke compared to the massive heirloom tomatoes my mom grew this summer.
She brought us a whole box of those too. Even when I run out of fresh ones, I can still enjoy the same wonderfully aromatic tomato flavor from the canned tomatoes my mom brought as well. Those will be fantastic in hearty, warming winter stews.
I am not sure how they did it, but at the end of October my parents still managed to bring me fresh, locally grown (in Canada!) plums. I love plums but these were a little too sour to enjoy fresh.
I showed you a picture of these plums on Instagram and Facebook, asking you for recipe suggestions to use the plums. There was a fantastic recommendation that I HAD to try. I will share that recipe with you next week.
From the remaining plums I made this wonderful Spiced Plum Butter. Actually, I didn’t do much. The slow cooker did all the work.
I only used a little honey to sweeten this plum butter. Slow cooking caramelizes the natural sugars in fruit and intensifies it.
To impart a warm spice flavor a cinnamon stick and a couple of whole cloves are slow cooked together with the plums. If I can keep it that long, this spiced plum butter will be perfect for holiday baking.
But these days I am actually enjoying the plum butter for breakfast on a slice of whole wheat bread.
I like my condiments at a medium texture. So when the plum butter was finished cooking I used a potato masher to break it up a little bit. Leave it whole if you like big chunks and if you like it very smooth, you can use an immersion blender or transfer the plum butter to a food processor to puree it.
If you want to can the plum butter, fill it into sterilized mason jars and you can store it on the shelf for several months. Since mine was a small batch I am just storing it in the fridge. My 2 pounds of plums filled exactly one medium-small mason jar but you can definitely make larger batches than I did. And I am sure frozen plums would work just as well.
- 2 pounds prune plums
- ½ cup mild honey
- 1 cinnamon stick
- 2 whole cloves
- Wash the plums. Pit and quarter them and place them in the slow cooker.
- Combine with honey and add cinnamon stick and cloves. Turn the slow cooker on high.
- Stir after 3 hours and taste. If needed, add a little more honey. Take out the cinnamon stick and cloves, if you can find them.
- Keep cooking until the plum butter reaches desired consistency. Mine was still very liquid after 4 hours, so I cooked it for about 6 hours.
- Depending on the texture you like, you can either puree the plum butter or leave as is. I used a potato masher to mash the butter just a little bit for a medium texture.
- Fill the plum butter into sterilized jars if you want to can it. Otherwise store in the fridge for a couple weeks.