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Thick oven-baked plum butter: plums soften and caramelize without stirring
Recipe authorZipser Grunt pod Tatrami13 recipes on our websiteMake thick plum butter by baking pitted plums with sugar and vinegar at 150 °C (300 °F) for 3.5–4 hours without stirring, then blending until smooth.
Recipe at a glance
- Prep time
- 20 min
- Cook time
- 4 hr
- Total time
- 4 hr 20 min
- Temperature
- 150 °C (300 °F)
- Servings
- About 5 jars
- Difficulty
- Easy
Thick oven-baked plum butter made with 2.5–3 kg of pitted plums: spread them on a baking sheet in no more than two layers, drizzle with vinegar, and sprinkle with sugar according to the sweetness of the plums. Bake for 3.5–4 hours at 150 °C (300 °F) without opening the oven—the plums soften in their own juices and caramelize. Finally, blend with an immersion blender, fill jars with the hot plum butter, and turn them upside down for 15 minutes.
Ingredients
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Instructions
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Spread the plums on a parchment-lined baking sheet in no more than two layers.
Drizzle evenly with the vinegar and sprinkle with the sugar. Do not stir.
Bake in an oven preheated to 150 °C (300 °F) for about 3.5–4 hours. Do not open the oven or stir the mixture.
Blend the baked plums until smooth with an immersion blender, then fill clean jars with the hot plum butter.
Turn the jars upside down for 15 minutes and let them cool slowly.
Tip: Spread the plums on the baking sheet in no more than two layers so they reduce evenly as they bake.
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Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 84 kcal
- Protein
- 0.6 g
- Carbohydrates
- 21 g
- of which sugars
- 20 g
- Fat
- 0.2 g
- of which saturates
- 0.0 g
- Fiber
- 1.3 g
- Salt
- 0.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hustý pečený slivkový lekvár z rúry: slivky sa bez miešania samy predusia a skaramelizujú
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