Plaumenmus Recipe- German Plum Butter
Thick and delicious Pflaumenmus tastes delicious on bread! You can also use it as a traditional "Berliner" filling during Karneval Season. The recipe takes little effort... but it does take time.
Equipment
- 1 Dutch Oven or Heavy Oven Proof Pot
- 1 Immersion Blender/ Puree Stick alternatively, use a blender
- 5-6 8 oz. Jars with lids (you can use bigger or smaller jars)
Ingredients
- 4 pounds Italian Prune Plums just under 2 Kilo
- 1 ½ cup Sugar approx. 300 gram
- 1 teaspoon Powdered Cinnamon
- 1 ½ teaspoon Cloves
Instructions
- Wash the plums. Cut them in half, remove the pit, and put the halves in a Dutch Oven.
- 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)
- Turn oven to 300°F
- Remove the lid from the Dutch oven, see the nice and juicy plums? Now set the Dutch oven into the oven without the lid.
- 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.
- Wash the jars with HOT water and soap. Make sure they are super clean. Then dry completely (I let mine air dry)
- 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. )
- The Pflaumenmus should feel thick and sticky. If it still seems too liquid, put the pot back into the oven for another 30 minutes.
- 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).
- Label, store in the refrigerator, and enjoy within 3 months
Notes
The Traditional recipe calls for a cinnamon stick and 3-4 whole cloves. I never find all the cloves when I go fishing after cooking, so I find it easier to use the ground cloves. But go ahead and use what you prefer.
Store the jars in the refrigerator. If you use a water bath, it can be store safely on your shelves for longer.