PLUM BUTTER: THE RICH, SUGAR-FREE SPREAD FULL OF FLAVOUR
Make rich, sugar-free plum butter at home. A healthy, traditional way to preserve ripe plums with deep flavour and no added sugar
Cooking Tools
- 1 enamel baking tray or glass tray
Ingredients
- 3 kg Fresh plums - washed and stoned removed
- 2 tbsp Balsamic vinegar - or Apple cider vinegar
- pinch Salt
- Spices 2 max 3 of - cinnamon stick, star anise, vanilla pod, cardamom, nutmeg, cloves...
- splash Rum - Optional or Brandy
Instructions
- Preheat the oven to 170 °C.
- Wash, drain, and halve the plums. Remove the stones.3 kg Fresh plums
- Pack the plums tightly into a deep enamelled baking tray (or a heatproof glass tray). Press them down and don’t worry about overloading — they will shrink as they cook.
- Add salt, vinegar and spices. See Note in the article.2 tbsp Balsamic vinegar, pinch Salt, Spices 2 max 3 of
- Place the tray in the oven. Allow the plums to release their juices, then continue baking slowly for about 4 hours.
- Every hour, push the top plums down to prevent them from burning. The fruit will gradually reduce and thicken into a dark, rich spread.
- Before the last push and sink, add a splash of rum, if using it.splash Rum
- When the mixture is thick enough and no juices are visible, the plum butter is ready.
- Spoon into sterilised jars and seal while hot.
- Cover with a cloth or towel and let it cool down till the next day.
Nutrition
Serving: 2tbspCalories: 215kcalCarbohydrates: 53gProtein: 3gFat: 0gFiber: 10gSugar: 53gNet carb: 43g
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates - Fiber - Sugar alcohols = Net carb
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