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This vanilla bean plum butter is a delightful way to preserve summer plums with a gently sweet and bold vanilla bean flavor, resulting in a smooth, spreadable preserve.

Ingredients

Scale
  • 2 pounds black plums
  • 1–½ cups brown sugar
  • 1 cup water
  • 2 teaspoons vanilla bean paste

Instructions

  1. Wash plums, halve them, remove pits, and quarter the fruit.
  2. Place chopped plums, brown sugar, and water in a medium pot and stir to combine.
  3. Simmer over medium-high heat for about 25 minutes until plums are soft and breaking down.
  4. Carefully transfer hot plum mixture to a high-powered blender in batches.
  5. When blending hot fruit, work in batches and hold the lid down firmly to prevent steam from forcing the lid off.
  6. Puree the plum mixture until completely smooth.
  7. Return the silky puree to the pot and stir in the vanilla bean paste.
  8. Cook over low heat, stirring occasionally, for 1 to 1½ hours until thickened to a spreadable consistency.

Notes

This recipe yields about 1½ cups of plum butter. The serving size assumes 2 tablespoons per serving, making it perfect for sharing or savoring yourself., If using for baking like vanilla plum crumble bars, cook it thicker so it holds together well when cutting., For variety, try swapping water for half orange juice or prune juice, or add warm spices like cinnamon, cloves, or nutmeg., Use a high-powered blender for a silky smooth texture and blend hot fruit carefully in batches to avoid steam spills., Store in the fridge up to one month or freeze for up to six months.

Nutrition

Find it online: https://margorecipes.com/vanilla-bean-plum-butter/