Ingredients
- 1kg plums, halved and pitted
- 1/4 cup water
- 1 tsp cinnamon
- 1 tsp cardamom
- 2 Tbsp lemon juice
- 2 1/2 cups granulated sugar
Spiced Plum Butter (2)
Method
- In a large saucepan, combine sugar, plums and water
- Bring to the boil then reduce the heat, cooking the fruit until it is very tender
- Cool then puree
- Return to the saucepan and add the spices
- Bring to a boil over medium-high heat, stirring frequently
- Reduce heat and boil gently until mixture thickens to a spreadable consistency and holds its shape on a spoon
- Store in sterilized jars
- Once open store in the fridge for up to a month or freeze for up to 3 months
Comments
Thanks to Willowbrook Orchard for providing the plums used in the demonstration.
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