Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, german plum butter (pflaumenmus). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
German Plum Butter (Pflaumenmus) is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. German Plum Butter (Pflaumenmus) is something that 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. Plum Butter or German Pflaumenmus in German is a German jam specialty and you cannot make this bread spread with some other fruit then the Italian plums or "Zwetschgen" in German. They call it "Powidl" in the Bohemian and Austrian cuisine and it is used not only as a bread spread but also as a filling for different pastries and cakes.
To begin with this particular recipe, we have to 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):
- Take 1 kg damson or Italian plums
- Get 130-200 g sugar (I used natural cane)
- Make ready Dash cinnamon
- Take Dash ground cloves (optional)
- 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):
- This is about 1 kg damson plums!
- 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).
- 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.
- 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.
- This is what my plums looked like after 3 hours simmering.
- Remove any whole spices and puree the cooked plums with a hand mixer, food processor, etc.
- Preheat oven to 180°C/350°F. Spread out the pureed plums in an oven tray or oven dish.
- 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.
- This is my plum after baking (I baked mine for about 1 hour and 10 minutes).
- 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. Secure a wooden spoon in the oven door so that the door is not completely closed. This allows the steam to be released and the plums to cook through. After cooking, remove the cloves, lemon rind and cinnamon sticks. Place the plum jam in sterilized jars and close immediately.
So that is going to wrap it up for this special food german plum butter (pflaumenmus) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
