Pear-Plum Spread
Submitted by Thumbtack29
Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.
YIELD
3 1/4 cupsPREP
10 minCOOK
40 minREADY
60 minThis pear-plum spread cooks down fresh pears and red plums with whole spices (cinnamon stick, cloves, and fresh ginger) into a thick, silky fruit butter with no added sugar. Artificial sweetener goes in at the end after cooking, so you control the sweetness without the fruit scorching from sugar caramelization.
Simmering the fruit covered first softens everything, then pureeing and reducing uncovered concentrates the flavor into a spread thick enough to coat a spoon. The plum pits get wrapped in cheesecloth with the cloves and ginger, making them easy to fish out before blending.
The ascorbic acid keeps the pears from browning while you prep, so your finished spread holds a beautiful color.
Kitchen Tips
- Use ripe but firm pears and plums. Overripe fruit breaks down too fast and makes a watery spread that takes forever to reduce.
- Wrap the whole spices in cheesecloth before simmering so you don’t have to hunt for stray cloves in the puree.
- Stir frequently during the uncovered reduction phase. Thick fruit spreads bubble and splatter, and they scorch easily on the bottom.
- Process in a boiling water bath for 10 minutes for shelf-stable storage, or skip processing and refrigerate for up to a month.
Variations
- Use sugar or honey instead of artificial sweetener for a more traditional fruit spread.
- Add a star anise pod to the spice bundle for a warm, licorice-scented twist.
- Swap the plums for cranberries for a tarter, more seasonal spread.
Ingredients
Directions
Peel and core pears; chop coarsely.
Place in a large saucepan and sprinkle with ascorbic acid color keeper.
Remove pits from plums and cut each plum into 8 pieces.
Stir plums into pears.
Wrap plum pits, cloves and ginger, if desired, in a piece of cheesecloth and place under some of the fruit.
Add cinnamon stick and water.
Cover, bring to a boil and simmer 15 to 20 minutes or until fruit is tender.
Discard spice bag and cinnamon stick.
Purée fruit mixture in a blender or food processor or press through a sieve.
Return to saucepan.
Simmer, uncovered 15 to 20 minutes or until mixture coats a metal spoon.
Remove from heat.
Stir in sweetener.
Ladle into hot clean jars leaving ½ inch headspace.
Wipe jar rims, seal.
Process 10 minutes in a boiling water bath.
Store in a cool, dark, dry place.
Processing may be omitted if spreads are to be used within a short period of time.
Store in the fridge up to 1 month or freezer up to 3 months.
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