Ingredients for Ukrainian Plum Butter
- 6 pounds plums
- 2 tablespoons unsalted butter
- Oranges
- 4 cups granulated sugar
- 1 tablespoon lemon zest
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How to Make Ukrainian Plum Butter
- Melt 2 tablespoons of unsalted butter in a large, heavy-bottomed saucepan over medium-low heat. Coat the bottom and sides of the pan evenly.
- Add 6 pounds of pitted and halved ripe plums to the saucepan. Cook, stirring frequently with a large wooden spoon, for approximately 20 minutes, or until the plums are completely softened and breaking down.
- Using a food mill or a fine-mesh sieve, puree the cooked plums, pressing to remove as much pulp as possible. Return the smooth plum puree to the clean saucepan.
- Cook the plum puree over low heat, stirring constantly to prevent sticking and burning, for approximately 10-15 minutes, or until the mixture has thickened considerably and darkened in color, reaching a jam-like consistency.
- Stir in 4 cups of granulated sugar (adjust to taste based on plum sweetness) and 1 tablespoon of lemon zest (optional). Continue to cook, stirring frequently, for another 5 minutes, or until the sugar is fully dissolved and the plum butter is glossy.
- Carefully ladle the hot plum butter into sterilized canning jars, leaving about ¼ inch of headspace. Wipe the rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time based on altitude).
- Allow jars to cool completely. You should hear a satisfying 'pop' as the jars seal. This recipe yields approximately 7 pints of delicious Ukrainian Plum Butter.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
431g
Fat
21g
Carbs
38g
