Plum Butter
Thick, dark and without a gram of sugar
Where it comes from
Zakarpattia Oblast
History
In Transcarpathian villages, plums were simmered in copper cauldrons all night, with neighbors taking turns stirring. This butter kept for years.
Today
Plums are cooked down until thick, and the fruit itself provides the sweetness.
Ingredients
- 3 kg ripe plums
- 1 lemon
- 1 tsp ground cinnamon
Method
- Wash the plums and remove the stones.
- Put them in a wide pot over low heat with no water.
- Cook down for 3–4 hours, stirring often with a wooden spoon.
- Add the lemon juice and cinnamon half an hour before the end.
- Ladle the hot butter into sterilized jars.
- Seal and turn upside down until cool.
How to serve
Serve with pancakes, varenyky or bread and butter.
Sources
Check ingredients for allergens. Times and amounts are approximate.
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