Tart plums and rich port wine are an unbeatable combination.

I mentioned in an earlier post that I love fruit butters because they allow for a little more creativity than many soft spreads. I’ve made several different combinations in the past like rosehip-apple butter and cherry-almond butter, but my favorite has always been ripe, delicious peach butter. Until now. This port-wine plum butter is my new favorite. Tart plums are enhanced by the port-wine’s deep, rich flavor. You can’t actually taste the port-wine, it just increases the plum notes. When you read about a wine have flavors of plums and blackberries, this is the same thing, only our plums have flavors of wine rather than wine having flavors of plum.

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Port-Wine Plum Butter

Tart plums and rich port wine are an unbeatable combination.

Author: Renee Pottle

Serves: 4 jars

Prep time:  30 mins

Cook time:  1 hour 30 mins

Total time:  2 hours

Ingredients

• 5 cups plum puree (about 2½ lbs plums)
• 2½ cups sugar
• ¼ cup port wine

Instructions

1. Chop plums, removing pits.
2. Add plums to a large Dutch oven or other pot and cook over medium-low heat until soft. Add tiny amounts of water to keep plums from sticking or burning to the pan if necessary.
3. Puree cooked plums using a blender or food processor. You should have about 5 cups of puree. Return puree to pot and add sugar and port wine.
4. Cook over medium-low heat, stirring often to prevent scorching.
5. The butter will thickens as it cooks This process takes anywhere from 30 minutes to an hour or more.
6. Cook until the butter is thick enough to round up on a spoon, or as thick as you prefer.
7. Ladle into hot, clean ½ pint jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.
8. Remove from water bath and allow to cool for 12 hours before moving.
9. Makes 4 - ½ pint jars.

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