Plum and Mango fruit butter is a lovely complementing flavour with the rich sweetness from the mango and tart sweetness from the plums. This is a pectin free form of jam.
I’ve not seen this combination before, so thought I would try it out, and I’m so glad I did.
Fruit butter is nice and smooth, to spread over toast or even add to plain yogurt to make a fruity variety.
A fruit butter is a sweet spread made of fruit and sugar cooked to a paste. It is very similar to preserve, jelly and jam. Fruit butters usually come in wide-mouthed jars.
350g Fresh Plum
350g Fresh Mango
De-stone fresh plums, easiest way is to slice in half and twist, then remove stone from one half. There is no need to peel the plums.
Peel and chop fresh mango.
Add the fruit to medium pan with sugar and lemon juice, over medium heat dissolve the sugar.
Meanwhile wash jars with hot soapy water and place into an oven at 140c for 20 minutes to sterilize the jars and lids.
Add the sugary fruit to a blender, and blitz until smooth.
Pour the contents back into the sauce pan and bring to the boil.
Once at a rolling boil ( where it is still boiling even when stirred) reduce heat slightly but keep boil for a further 5 minutes.
Remove the jars from the oven and use a canning funnel to fill the jars with the fruit butter.
Ladle in the hot fruit butter into the hot jars.
Carefull due to the heat of both the jars and fruit butter.
Wipe the rim of the jars and tightly secure the lid, place back in the oven for a further 15-20 minutes to seal the jars.
The fruit butter will keep for at least 3 months and keep in the fridge once opened.