My friend Connie gave me two generous bags of plums. Last year was the first year I made plum butter and it was complete perfection. I didn’t even have to add sugar because it was that perfect. So, this year, I had high hopes.
It was taking me awhile to get around to making the butter so I decided to do it in stages which I have always avoided so I don’t waste time or heat (from the stove) or something. But I had no choice as the plums were shriveling and I was headed off to camp for the weekend.
I halved and boiled the plums for about two hours until thick like red sauce. I don’t peel the plums and the result is an exquisite color. In fact, here is a secret: I don’t remove the skin at all. I think this is a canning sin but I refuse to repent. I then let it cool *gasp* (wasted all that heat), placed the pot in the fridge and went camping.
When I returned today, it didn’t take long at all to reheat the plums and it all felt very smooth and easy. It is becoming a challenge, however, to not dip my belly in food as I cook.
Then I burned some perfect plums to the bottom of the goddamn pot. It didn’t seem like a big deal because I convinced myself that I could stealthfully stir without stirring up the gunk but when I used my immersion blender I snagged the gunk and now I have smoked plum butter. It really does taste smoked and not bad at all. Just different. It will be great with meat and cheese like baked brie…not so much on a pb & j.
Well, admittedly, it definitely isn’t as good as last years. And I had to add a few cups of sugar to take the gunk edge off. Sigh, I am bummed about it. I did make several jars without sugar for bug. I am determined to make a foodie out of her–it is a gourmet twist on the boring nutritionally marginal classic.