Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Plum Butter

Share
avatar
Lobo
Moderator
Moderator

Posts : 26719
Thanked : 1356
Join date : 2013-01-12

Plum Butter

Post by Lobo on Sun Jan 17, 2016 12:00 am


Plum Butter


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 70 minutes
Servings: 24
Achieving the correct viscosity for this butter can be tricky, since the cooking time varies according to the ripeness of the plums. After the butter is simmered, it should have the thickness of heavy cream, and once it cools a bit, it should drip thickly from a spoon.






  • 807

Ingredients:


  • 1 orange
  • 4 lb. plums
  • 3 1/4 cups sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon

Directions:

Have ready 5 hot, sterilized half-pint jars and their lids.

Using a vegetable peeler, cut 4 strips of zest from the orange, each about 1 inch wide and 4 inches long. Cut the orange in half and squeeze enough juice to measure 1/4 cup. Pour into a large nonreactive saucepan.

Halve and pit each plum and cut each half into 3 pieces. Place the pieces in the saucepan, add the sugar and stir gently to combine. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring often, until the plums are tender, about 5 minutes.

Working in batches if necessary, pass the plums through a food mill or fine-mesh sieve set over another large nonreactive saucepan. Stir in the vanilla and cinnamon and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until the butter is the consistency of heavy cream, 55 to 70 minutes.

Ladle the hot butter into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months. Makes 5 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

    Current date/time is Fri Nov 17, 2017 10:45 pm