Plum Butter

1. 1 Plums≈ $5.00 per kg 350 g
2. 2 Sugarpack 1 kg ≈ $1.60 90 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the plums¹, cut them open, and remove the pits. Add 50 ml water and cook covered over low heat for 15 minutes until soft.

2. Rub the mixture through a sieve to remove the skins.

3. Return the puree to the pan, add 90 g sugar², and cook for 30–35 minutes over low heat, stirring constantly, until thick.

4. Check for doneness: a drop of plum¹ butter on a plate should not spread.

5. Sterilize the 0,25 l jar and lid: sterilize the jar over steam or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0,25 l jar up to the shoulders and close with the lid. Place the jar in a pan of hot water and sterilize for 10 minutes from the moment it comes to a boil, then seal.

7. Turn the jar upside down, wrap it up, and leave to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 2 weeks.