Yes, it has been forever since I’ve blogged. I decided to take a lot of time off after doing some social media courses and really getting overwhelmed. It takes the fun out of blogging when everything you do is critiqued and you are told you are doing it wrong, especially when it is your personal blog.
Well, what better way to celebrate coming back to blogging than talking about the delicious plum butter I made just this morning, using a very quick and simple recipe, adapted from an 1884 recipe found in “Mrs. Owen’s Cookbook & Useful Household Hints“. I have been researching new ideas to introduce to an historic cooking event we launched last year at the museum; this plum butter recipe sounded intriguing and I decided to experiment to see if it would taste yummy for the historic foodies we’ll be hosting this Christmas!
Plums are in season right now; I picked up some Ontario blue plums and added Jersey Mac apples for their tart flavour.
Plum Butter (adapted)
4 blue plums, pits removed and cut in quarters
2 Jersey Mac apples, cored, peeled and cut in quarters
1/4 cup water
1/4 cup honey
Add prepared fruit to a medium-sized sauce pan and add water. Bring to a boil and then simmer, covered, over medium-low heat for up to 15 minutes, when the fruit is soft and broken down.
Puree fruit mixture in a blender or food processor; then pour back into medium-sized pan.
Add remaining ingredients, stirring well.
Bring to a boil again and then simmer on low heat for 40-60 minutes, until fruit puree is thick and drops off spoon (or doesn’t run when dropped on plate).
Allow to cool fully and store in either a glass jar or sealed container. This recipe makes about 500ml (2 cups) of plum butter.