Spiced Plum Butter (Pflaumenmus)

We’ve had another record plum harvest this year. My colleague Michelle posted a link to this recipe that was a super easy, hands-off recipe. I’ve made two batches already, and will enjoy it through the winter.

The recipe involves no pectin, and no stirring. Just cut up the fruit, let it macerate with sugar and spices overnight, then cook it in the oven.

What you get is a thickened, intensely flavoured jam. I’ve made it twice, and have decided that I like the fruit chopped up in pieces (not just quartered), and to use the full amount of spices. Instead of going to the problem of canning it, I put it in containers and froze them. Highly recommended.