Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, german plum butter (pflaumenmus). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
German Plum Butter (Pflaumenmus) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. German Plum Butter (Pflaumenmus) is something which I have loved my entire life. They’re fine and they look fantastic.
Plum Butter brings back memories of the time I spent with my Oma and Opa growing up in southern Germany. There it's called Pflaumenmus and you can readily find it in any grocery store next to the jams and marmalades. My Oma used to make Kartoffelpuffer (potato pancakes) and we would eat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook german plum butter (pflaumenmus) using 5 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make German Plum Butter (Pflaumenmus):
- Get 1 kg damson or Italian plums
- Get 130-200 g sugar (I used natural cane)
- Take Dash cinnamon
- Take Dash ground cloves (optional)
- Prepare 1 star anise (optional)
Ingredients: plums, sugar, glucose-fructose syrup, gelling agent pectin, spices. Wie lautet das englische Wort für Pflaumenmus ? Ich würde es allerdings mit 'plum-jam' übersetzen. Sind also Pflaumenmarmelade und Pflaumenmus dasselbe ?
Instructions to make German Plum Butter (Pflaumenmus):
- This is about 1 kg damson plums!
- Wash, pit and quarter the plums. Put in a large pot, preferably something non-reactive (enameled, ceramic, clay, glass, etc. The acidity from the plums will react with metal and add weird flavors).
- Mix sugar with a dash of cinnamon and optional spice. Pour evenly over the plums (no need to stir). Cover and let sit overnight. The sugar will naturally melt and bring out the juices from the plums.
- The next day, bring the plums and the juices to a simmer on low heat. Cook for 2-3 hours until much of the liquid has evaporated (see next photo). You might get some foam in the pot. - I skim most of mine off to make it look better.
- This is what my plums looked like after 3 hours simmering.
- Remove any whole spices and puree the cooked plums with a hand mixer, food processor, etc.
- Preheat oven to 180°C/350°F. Spread out the pureed plums in an oven tray or oven dish.
- Bake at 180°C/350°F for 45-90 minutes, until thick like jam and very dark in color. The baking time will differ depending on how thinly spread out the pureed plums are in you dish, so start checking after 45 minutes.
- This is my plum after baking (I baked mine for about 1 hour and 10 minutes).
- Store in a jars or can it up! Use for any recipe requiring plum jam, plum butter or Pflaumenmus :)
Die besten Pflaumenmus Rezepte - Pflaumenmus Rezepte und viele weitere beliebte Kochrezepte finden Sie bei kochbar.de. Rezepte sortiert nach Fett für das Blech. Find this Pin and more on International ~ German by Tammy Cliver. Plum butter made in the slow cooker results in a rich, flavor fruitful spread ever so slightly nuanced with the almond notes of the plum pits. Translations in context of "Pflaumenmus" in German-English from Reverso Context: Jede Menge Pflaumenmus, Backpflaume und Lakritz.
So that’s going to wrap it up for this exceptional food german plum butter (pflaumenmus) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
