Plaumenmus Recipe- German Plum Butter

Step 1

Wash the plums. Cut them in half, remove the pit, and put the halves in a Dutch Oven.

Step 2

Add the Sugar, cinnamon, and cloves. Stir it all together. Put a lid on the pot, and set in the refrigerator overnight. This will allow the plums to start releasing their juice. (If you don't want to wait overnight, let them sit at least 8 hours)

Step 3

Turn oven to 300°F

Step 4

Remove the lid from the Dutch oven, see the nice and juicy plums? Now set the Dutch oven into the oven without the lid.

Step 5

After an hour, give the plums a stir. Then stir again every hour. As you get close to hour four, things will be thickening up.

Step 6

Wash the jars with HOT water and soap. Make sure they are super clean. Then dry completely (I let mine air dry)

Step 7

At hour 4, stir again... it should look thick. Use an immersion blender to puree the plums until the mixture is smooth. (If you don't have an immersion blender, ladle your mixture into a clean blender bowl, and puree a bit at a time. )

Step 8

The Pflaumenmus should feel thick and sticky. If it still seems too liquid, put the pot back into the oven for another 30 minutes.

Step 9

Ladle the Pflaumenmus into the prepared jars. Wipe the rims with a clean cloth. Put on the lid tight, and then let set the jar upside down to cool. (This should help seal the jar).

Step 10

Label, store in the refrigerator, and enjoy within 3 months