Plum Butter (Traditional Romanian Magiun de Prune)

Plum Butter (Traditional Romanian Magiun de Prune)

Romanian plum butter (magiun de prune) is a thick, dark fruit preserve made by slowly cooking ripe plums until they reduce to a naturally sweet, rich and caramelized fruit spread.

This recipe yields approximately 6 cups of plum butter (1.5 liters). Assuming a serving is 2 tablespoons, then it will give you 48 servings.

Course Appetizer, Breakfast, Dessert

Cuisine Central European, Eastern European, European, Romanian

Keyword fruit, jam, plum

Prep Time 10

Cook Time 3 5

Optional Sugar Osmosis 1 30

Total Time 4 45

Servings servings

Calories 46kcal

Ingredients

4 kg European plums about 9 lbs
0.5 cup sugar optional to kick off osmosis

Instructions

Wash, halve, and pit the plums (no peeling needed).
(Optional) Sprinkle with a small amount of sugar and let sit 1-2 hours to release juice.
Transfer plums to a large, heavy-bottomed pot and cook over medium heat until softened and juicy, stirring often (15-20 minutes).
Reduce heat to medium-low and cook uncovered, stirring regularly to prevent sticking, until plums fully break down (3 hours plus).
The plum butter is ready when it is very thick, dark, and glossy and a spoon dragged through leaves a line that does not quickly fill with liquid.
Cool slightly, then store in fridge/freezer or hot-pack into jars (see recipe post for details).

Nutrition