Easy German Plum Butter - Zwetschgenmus
This recipe for German plum butter is the perfect way to preserve your plums this summer. Make it either in the slowcooker / crockpot, on the stove or in the oven.
Servings 5 jars
Calories 342kcal
Ingredients
- 2 kg Italian Prune Plums can be sustituted with regular plums
- 200 g sugar 7 oz or 1 cup
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cloves or 4 cloves
Instructions
Prepare the plums
- Wash the plums, cut them open, and remove the stones. Place the plums in a large bowl and toss with sugar and spices. Let the mixture sit for 2 hours or overnight. This optional step draws out the plums' natural juices and helps prevent burning during cooking.2 kg Italian Prune Plums, 200 g sugar, 1 cinnamon stick, 1 teaspoon vanilla extract, ¼ teaspoon ground cloves
Slow Cooker Method
- Transfer the plum mixture to your slow cooker and cook on low for approximately 6 hours without the lid. The plums should break down completely.
- Remove any remaining liquid by cooking uncovered on high for another 6 hours.
- Check for doneness using the spoon test (see below).
Stovetop Method
- Add the plum mixture to a heavy-bottomed pot and cook over low to medium heat for 1-2 hours.
- Stir regularly to prevent burning on the bottom.
- Check for doneness using the spoon test (see below).
Oven Method
- Preheat oven to 180°C (356°F).
- Transfer the plum mixture to a baking dish and bake for 2-3 hours.
- For the first 30 minutes, prop the oven door slightly open with a wooden spoon to allow steam to escape.
- Check for doneness using the spoon test (see below).
Testing for Doneness
- The plum butter is ready when it coats the back of a wooden spoon thickly. To test: drag your finger across the mixture on the spoon - if the line stays clear without running together, it's done. Cooking times vary depending on plum variety and ripeness.
Blend
- For a completely smooth consistency, blend the finished plum butter with an immersion blender or food processor. Remove any whole spices (cinnamon stick, whole cloves) before blending.
How to can plum butter
- Sterilize glass jars and lids by boiling for 10 minutes. Fill the hot jars with hot plum butter, leaving ¼ inch headspace. Wipe jar rims clean and screw lids on firmly. Process in a boiling water bath for 10 minutes for safe long-term storage.
Notes
Storage
- Canned plum butter keeps for up to 1 year in a cool, dark place
- Refrigerated plum butter lasts 2-3 weeks
- Frozen plum butter keeps for up to 6 months
Nutrition
Calories: 342kcal | Carbohydrates: 86g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 634mg | Fiber: 6g | Sugar: 80g | Vitamin A: 1382IU | Vitamin C: 38mg | Calcium: 32mg | Iron: 1mg
