Friday, September 26, 2014

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Sugar Free Honey Cardamom Plum Butter

Backyard Brooks Plums
It's my first fall in the new house and my first experience with a plum tree. If you don't know about plum trees, the fruit seems to all ripen at one time or at least within a week or two and it's that time with my tree. I give the ones that fall off and not usable to my chickens. They love them. The rest I've been using in as many ways as I can. I even sold 10 lbs of them to a farm stand and they said they were sold as soon as they put them out. I also like putting them in my morning shake or just eating them fresh off the tree. I decided to try making a fruit butter and used two different recipes and liked this honey cardamom version the best.

I did some searching for a sugar free plum butter recipes and found one on hitchhikingtoheaven.com that looked good. I made a few changes to the measurements and added more plums because I thought it was a little too sweet. It might also depend on the type of plum you have so be sure to taste it before cooking and adjust anything you feel needs adjusting. I didn't have cardamom pods so substituted cardamom powder instead. I also used vanilla extract instead of vanilla bean.

Jarred Cardamam Plum Butter

Recipe: Honey Cardamom Plum Butter

Yield: approximately 60oz
Total Time: approximately 3 hours

Ingredients:
  • 8 cups of plum pulp (I used 30 brooks plums)
  • 1 3/4 cup honey
  • 1 tbsp Grand Marnier
  • 2 tbsp grated orange zest (used zest from one orange)
  • 1 tbsp fresh lemon juice
  • 1.5 tsp cardamom powder
  • 1 tsp vanilla extract 
  • 1 cinnamon stick
  • 1 bay leaf

Instructions:


  1. Cut plums in half and remove seed. Add to a blender and puree. You may need to do in two batches.
  2. Add all ingredients except bay leaf to a bowl and refrigerate over night to allow flavors to meld.
  3. Taste the mixture and add more honey, spices and/or plums if you'd like.
  4. Pour the pixture into a large sauce pan, add bay leaf and cinnamon stick to the mixture and bring to a gentle boil and then reduce to a simmer.
  5. Stir the mixture often and more frequently as it gets thicker. After about an hour you may use an immersion blender to make it more smooth (be sure to remove the cinnamon stick and bay leaf if you choose to do this step)
  6. Continue cooking for another hour or longer or until desired consistency. You can put a bit on a plate and refrigerate a few minutes to check consistency as it does thicken more when cool.
  7. Store in the refrigerator for a couple of weeks or process in a hot water bath for 10 minutes for longer storage.
  8. My batch ended up making about 60 oz of plum butter.
Making Plum Butter

3 comments :

  1. Paula:

    I'm wanting to make this today.
    Could you tell me if you peeled the plums?

    Have a Joyful Day :~D
    Charlie

    ReplyDelete
    Replies
    1. Nope plums were not peeled. Enjoy!

      Delete