Ukrainian Plum Butter Recipes

Steps:

• Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
• Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
• Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
• Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Coat the inside of a large saucepan with the melted butter. Then put in the plums and cook over low heat, stirring constantly with a large wooden spoon, for about 20 minutes, or until they are soft.
• Put the plums through a strainer or food mill, clean the saucepan, and return the plum pulp to it. Stirring all the time, cook over low heat until the pulp is very thick and dark. Stir in the grated peel, if using, and the sugar. Put the butter into jars, cover and process. To make about 7 pints.

Steps:

• Wash plums thoroughly and place in a large pot with enough water to BARELY cover fruit.
• Simmer uncovered, until soft, about 3 hours.
• Press through a strainer.
• Add sugar and cider and cook for about an hour or until thick.
• Seal in hot, sterilized jars and process in a boiling water bath for ten minutes.
• **Plum butter thickens by evaporative cooking. If mixture seem thin, there's likely a little too much water in the mixture. Make sure that you're cooking it with the lid off, stir frequently, and continue cooking until it thickens to your preference. You'll be able to speed up the process if you increase the surface area of the plum butter by transferring it to a wider pan, maybe a skillet. Don't increase the heat -- you'll be taking a chance of scorching it.

Steps:

• Combine juice and plums in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Place plum mixture in a blender or food processor; process until smooth. Press pureed mixture through a fine sieve over a bowl; discard solids.
• Combine plum mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.

Steps:

• Dissolve the sugar and ginger in the lukewarm water, and sprinkle the yeast over it. Let it stand for 10 minutes. Combine the yeast with the lukewarm milk, eggs, and salt. Stir in the flour, and knead it until smooth. The dough should be soft. Cover and let it rise in a warm place until double in bulk.
• Cut the dough into 2 parts for easier handling. Roll each part into a long roll about 1 1/2 inches in diameter. Cut the roll into 1/2 inch pieces. Flatten each piece and wrap it around a plum filled with sugar and cinnamon. Seal the edges securely. Place them on a floured board, cover, and let them rise.
• Drop a few varenyky at a time into rapidly boiling salted water. Stir gently with a wooden spoon. When the varenyky rise to the top, cook them for about 2 minutes by rapid boiling.
• Remove them with a perforated spoon to a colander and drain well. Do not overcook because this dough has a tendency to become somewhat firm.
• Place the varenyky in a serving dish, sprinkle generously with melted butter, and toss lightly to coat them evenly. Serve hot with a sprinkling of sugar and browned buttered bread crumbs, or sour cream.