German Plum Butter (Pflaumenmus)

Name: German Plum Butter (Pflaumenmus)
Yield: 1 serving
Cuisine: British
Ingredients: 1 kg damson or Italian plums; 130-200 g sugar (I used natural cane); Dash cinnamon; Dash ground cloves (optional); 1 star anise (optional)

Felice @morinoko

Connecticut, United States

I got a whole box full of damson plums (Italian plums?) from my friend. I didn't want them to go bad so turned them into Pflaumenmus, which is like a jam or plum butter used in Germany & eastern Europe for all kinds of sweets, filing for sweets or dessert sauces.

I compared several German recipes I found online from people's German grannies and combined them into this version that worked for me ;) Some used more sugar, or just cinnamon, etc. The baking process will give your plum butter the beautiful dark purple color!

Tip: If you can't spend several hours in the kitchen doing the simmering and baking, do the baking the next day after simmering the first day.

Makes about 450-500 ml (1/2 liter or almost 2 US cups)

Tip: If you can't spend several hours in the kitchen doing the simmering and baking, do the baking the next day after simmering the first day.

Makes about 450-500 ml (1/2 liter or almost 2 US cups)

Felice @morinoko

Connecticut, United States

Tip: If you can't spend several hours in the kitchen doing the simmering and baking, do the baking the next day after simmering the first day.

Makes about 450-500 ml (1/2 liter or almost 2 US cups)

Tip: If you can't spend several hours in the kitchen doing the simmering and baking, do the baking the next day after simmering the first day.

Makes about 450-500 ml (1/2 liter or almost 2 US cups)

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Ingredients

1 serving

1 kgdamson or Italian plums
130-200 gsugar (I used natural cane)
Dashcinnamon
Dashground cloves (optional)
1star anise (optional)

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Steps

1

This is about 1 kg damson plums!
2

Wash, pit and quarter the plums. Put in a large pot, preferably something non-reactive (enameled, ceramic, clay, glass, etc. The acidity from the plums will react with metal and add weird flavors).
3

Mix sugar with a dash of cinnamon and optional spice. Pour evenly over the plums (no need to stir). Cover and let sit overnight. The sugar will naturally melt and bring out the juices from the plums.
4

The next day, bring the plums and the juices to a simmer on low heat. Cook for 2-3 hours until much of the liquid has evaporated (see next photo). You might get some foam in the pot. - I skim most of mine off to make it look better.
5

This is what my plums looked like after 3 hours simmering.
6

Remove any whole spices and puree the cooked plums with a hand mixer, food processor, etc.
7

Preheat oven to 180°C/350°F. Spread out the pureed plums in an oven tray or oven dish.
8

Bake at 180°C/350°F for 45-90 minutes, until thick like jam and very dark in color. The baking time will differ depending on how thinly spread out the pureed plums are in you dish, so start checking after 45 minutes.
9

This is my plum after baking (I baked mine for about 1 hour and 10 minutes).
10

Store in a jars or can it up! Use for any recipe requiring plum jam, plum butter or Pflaumenmus :)

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Felice @morinoko

on September 14, 2015 01:22

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_