I’m diving into a new realm of delicious DIY today with this recipe for Plum Butter.
I was at Specialty Produce several weeks ago when I spotted an entire section of ripe, fragrant plums, each colorful variety separated into various boxes. After sampling most of them, I decided to get a couple pounds of these Honeysuckle Rose Plums. I’m not sure if the naming of the plum influenced my flavor perception, but at first, juicy bite (a juice explosion really), I swear they tasted of honeysuckle. Sweet, tart and just a hint of floral honey. With a bag of speckled rubies in hand, I headed home, determined to make them into preserves.
During the summer months when gorgeous fruit is abundant yet fleeting, I just love making all sorts of preserves (jams, jellies, and now butters). This allows me to enjoy seasonal flavors several months after the actual fruit has gone out of season. I usually make jam, so this year, I wanted to tackle something new: fruit butter. Continue reading for the process plus a bonus toast recipe.