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Plum Butter

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 vanilla bean, halved lengthwise
  
• 4 pounds ripe plums, pitted and cut into 1/2-inch-thick wedges
  
• 3 cups sugar
  
• 1/4 cup fresh lemon juice
  






Instructions



1. Sterilize jars and lids, and wash screw bands.
   
   
2. Chill 2 small plates for testing butter. Scrape seeds from vanilla bean into pot. Add pod, then add plums, sugar, and lemon juice. Slowly bring to a rolling boil over moderate heat (this will take about 15 minutes), stirring frequently. Boil, uncovered, stirring frequently, until plums are tender -- about 5 minutes.
   
   
3. Remove and discard vanilla pod. Force plums, with liquid, in batches through food mill set over a bowl. Transfer purée to pot and simmer, uncovered, over moderately low heat, stirring and scraping bottom of pan frequently (stir constantly and adjust heat toward end of cooking to prevent scorching) until butter is very thick and tests done, 1-1/2 to 2 hours. Begin testing for doneness at 1-1/2 hours; remove pot from heat while testing. Drop a spoonful of plum butter onto a chilled plate and refrigerate for 1 minute, then tilt plate; butter should remain in a mound and not run.
   
   
4. Drain jars upside down on a clean kitchen towel for 1 minute, then invert. Ladle plum butter into jars, leaving 1/4-inch space at top. Run a thin knife between plum butter and sides of jars to eliminate air bubbles.
   
   
5. Seal, process, and cool filled jars, boiling plum butter in jars for 10 minutes. Let plum butter stand for at least 1 day to allow flavors to develop.
   
   Makes about 5 cups.