German Plum Butter (Pflaumenmus)
German Plum Butter (Pflaumenmus)

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, german plum butter (pflaumenmus). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

German Plum Butter (Pflaumenmus) is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. German Plum Butter (Pflaumenmus) is something which I’ve loved my whole life.

The longer you cook the plum butter the deeper the flavor will be; it will develop a rich caramelized flavor over time. German Plum Butter (Pflaumenmus) I got a whole box full of damson plums (Italian plums?) from my friend. I didn't want them to go bad so turned them into Pflaumenmus, which is like a jam or plum butter used in Germany & eastern Europe for all kinds of sweets, filing for sweets or dessert sauces.

To begin with this particular recipe, we must first prepare a few components. You can cook german plum butter (pflaumenmus) using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make German Plum Butter (Pflaumenmus):
  1. Take 1 kg damson or Italian plums
  2. Take 130-200 g sugar (I used natural cane)
  3. Take Dash cinnamon
  4. Make ready Dash ground cloves (optional)
  5. Make ready 1 star anise (optional)

Nothing better than a slice of freshly baked bread with butter and jam, especially with Pflaumenmus - spiced German plum butter - one of my favorites. Pflaumenmus is made from Italian plums, cooked for many hours to a dark mush, and seasoned with cinnamon and a hint of cloves. Plum butter tastes similar to apple butter, but noticeably tarter. Yes - fruit in alcohol and preserves or plum butter (Powidl) with high sugar content, as well as pickled vegetables and salads, keep better for a longer time.

Steps to make German Plum Butter (Pflaumenmus):
  1. This is about 1 kg damson plums!
  2. Wash, pit and quarter the plums. Put in a large pot, preferably something non-reactive (enameled, ceramic, clay, glass, etc. The acidity from the plums will react with metal and add weird flavors).
  3. Mix sugar with a dash of cinnamon and optional spice. Pour evenly over the plums (no need to stir). Cover and let sit overnight. The sugar will naturally melt and bring out the juices from the plums.
  4. The next day, bring the plums and the juices to a simmer on low heat. Cook for 2-3 hours until much of the liquid has evaporated (see next photo). You might get some foam in the pot. - I skim most of mine off to make it look better.
  5. This is what my plums looked like after 3 hours simmering.
  6. Remove any whole spices and puree the cooked plums with a hand mixer, food processor, etc.
  7. Preheat oven to 180°C/350°F. Spread out the pureed plums in an oven tray or oven dish.
  8. Bake at 180°C/350°F for 45-90 minutes, until thick like jam and very dark in color. The baking time will differ depending on how thinly spread out the pureed plums are in you dish, so start checking after 45 minutes.
  9. This is my plum after baking (I baked mine for about 1 hour and 10 minutes).
  10. Store in a jars or can it up! Use for any recipe requiring plum jam, plum butter or Pflaumenmus :)

Attraktive reife Frucht, Backpflaumen, Datteln, Pflaumenmus , florale Noten. Google came to the rescue when my neighbours plum tree was dumping a ton of fruit on the lawn. Add New Zealand plums, a faint memory of childhood Bliss, a 'googled' a.k.a. 'researched' German recipe, and a Persian stone pot and voila! There it is: A perfect plum jam/Pflaumenmus that comes very close to Grandma/Oma Lieselotte's magic! Secure a wooden spoon in the oven door so that the door is not completely closed.

So that’s going to wrap it up for this special food german plum butter (pflaumenmus) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!