Plum butter while you sleep

Made with as little as two of the main ingredients, this plum butter is an easy way to make use of your glut of stone fruit in the summer!

Plum butter while you sleep Credit: Tammi Kwok

• makes

  4

• prep

  5 minutes

• cook

  8 hours

• difficulty

  Easy

Ingredients

• 2 kg prune (or Italian) plums, washed, halved and pitted
• 1 cup sugar
• a pinch of salt
• 1 sachet vanilla sugar (optional)
• 2 strips lemon peel (optional)

Resting time: overnight

Instructions

1. Stack your plums and sugar and let it sit overnight in the dish of your slow cooker or crockpot.
2. The plums would've released natural juices overnight. Add a pinch of salt and lemon peel (optional) and then slow-cook on LOW for 8-10 hours.
3. Stir in 1 sachet of vanilla sugar (optional).
4. Store in sterilised jars and serve on toast, crepes or make a batch of kiflice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.