Pflaumenmus – German Plum Butter

Name: Pflaumenmus – German Plum Butter
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 5 jars, about 300 ml/ 10 fl.oz each
Ingredients: 4.5 lbs plums; 2 cups granulated sugar; 3 teaspoons ground cinnamon; ½ teaspoon ground anise; 1 teaspoon ground cardamom; 1 teaspoon ground allspice

User Reviews

4.8

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
5 jars, about 300 ml/ 10 fl.oz each
Calories
500 kcal
Course
Condiments
Cuisine
German

Pflaumenmus – German Plum Butter

Freya Patterson

Report

The spicy Pflaumenmus recipe, or German plum butter, is a traditional way of preserving plums in Germany.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

4.5 lbs plums 2 kg, Italian or regular
2 cups granulated sugar 400 g
3 teaspoons ground cinnamon Note
½ teaspoon ground anise
1 teaspoon ground cardamom
1 teaspoon ground allspice

Add to Shopping List

Instructions

Boil plums: Wash, stone, and roughly chop the plums. Place them in a very large, wide, and deep pot. Add ¼ cup/ 60 ml water and stir. Heat slowly. Once it starts to boil, turn the heat to medium-low and cook, stirring occasionally, for 30 minutes or until the fruit is completely soft and broken down.4.5 lbs plums/ 2 kg + ¼ cup/ 60 ml water
Blend with an immersion blender until smooth. Cook for another 10 minutes. The butter will start to bubble immediately, and the bubbling will be quite violent during the first 5-6 minutes. It is better to cover the pot, leaving a crack open, during this time. Once the bubbling has calmed down, remove the lid.
Add the spices and the sugar and mix well. Continue cooking on low heat, uncovered, for another 30 minutes to 1 hour until the Pflaumenmus has thickened to your liking, stirring every 5 minutes or so making sure that you scrape the bottom of the pot as well.2 cups granulated sugar/ 400 g + 3 teaspoons ground cinnamon + ½ teaspoon ground anise + 1 teaspoon ground cardamom + 1 teaspoon ground allspice
Cooking time: Mine was cooked for 30 minutes, and it is really fruity. The longer you cook it, the sweeter and more caramelized it will become. If you like more of a caramel note, you can cook it for longer, a total time of 2-3 hours.
Ladle into clean jars, leaving about 0.6 cm/ ¼ inch headspace. Wipe the rims and place the lids on.
Can the plum butter in a water bath canner for 10 minutes. Leave to rest for 5 minutes. Carefully remove using a jar lifter and wear mitts. Place on folded kitchen cloths and leave, undisturbed, to cool completely.

Notes

Spices: You can use only some of the spices, add more of the mentioned ones to taste or you can leave them out completely.

Nutrition Information

Show Details

Serving 1jar Calories 500kcal (25%) Carbohydrates 128g (43%) Protein 3g (6%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 1mg (0%) Fiber 7g (28%) Sugar 120g (240%)