A friend of
ours had dropped off some plums. Though
I did not count them, I would guess there were 40 – 50 of them. I put all of the ripe ones in a steamer in
order to remove the skin.
 |
| I don't know how many plums I steamed |
It
was helpful for removing the pits as well
 |
| I poured the plums into a colander in the sink |
 |
| returned skins and pits to the other colander on the stove |
The
recipe had called for diced plums, however the step was not needed as the plums
had turned to liquid after they were skinned and pitted
 |
| this was the product I kept |
I
started out using utensils as the plums were really hot, but still managed to get
my hands dirty
 |
| of course I could take a picture of only one hand |
Roland
freaked when he thought I had scratched my arms. Apparently I got some plum on my skin and hopefully not the other way around.
 |
| plum not scratches |
I
found a recipe for plum butter and chose to make it for a couple of reasons:
1)
Only
three ingredients (plums, sugar and water) so we didn't have to make purchase
2)
I
LOVE apple butter and figured it might be similar in texture
The
recipe itself was a long process, cooking the plums for two hours
 |
| first low boil |
Allowing
the plums to rest for two hours, repeat
process and then leave 8 hours or overnight.
Repeat
process. The plums started to brown
 |
| final boil |
But
the mixture was off. It was too
thick.
 |
| um . . . why's it sticking? |
And
so I added bot water. It seemed a bit runny when I put it in the fridge. But this morning the consistency was just
right.
 |
| looks like Vegemite, but trust me, it tasted much better |
