The BEST and easiest recipe for Slovenian Plum Butter Jam (without pectin). We cook it nice and slow to get that incredibly thick, deep rich flavour. It is perfect when added to palačinke (Slovenian crepes), plum dumplings, jam filled cookies, krofe (homemade Slovenian donuts), and the list could go on! You are going to LOVE this plum jam! Let’s get started...
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INGREDIENTS
5 lbs Italian Plums
2 x packages vanilla sugar or 2 tsp's vanilla extract
1 1/2 to 2 cups white granulated sugar (or to taste)
5 x 250ml mason jars
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DIRECTIONS
1. Wash plums, remove pit and cut plums into quarters. Place plums into a large roaster or casserole dish. Bake uncovered in a 350 F (180 C) degree oven for one and half hours. After the 1 1/2 hours turn the oven down to 300 F ((150 C). Add the vanilla and the granulated sugar. Mix all together until well combined. Place back in the oven for another hour and a half.
2. While plums are cooking in the oven clean the jars and lids.
3. Remove the plums from the oven. Using a hand blender is optional - it all depends if you want it chunky or smooth. I prefer my plum butter jam to be nice thick and smooth, as I use it in my baking recipes. Pour the jam into the clean mason jars and screw on the lids tightly. Place the jars onto a baking sheet and put them back into the oven to cook for another 25-30 minutes or until you start to see bubbles coming up the sides of the jars.
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4. Turn off the oven. Allow jars to rest in the oven for a few minutes to make it easier to handle them.
5. Remove from the oven and allow to cool before storing them in your cold cellar or a cool dark place. Dober tek!
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Made with Love,
❤️ Michelle XO
1 comment
Your recipes are fabulous… Great job thanks