Transitions of the Plum

I love this post – if a bucket of plums landed in my lap – I would make this!! Thanks for the detailed recipe!!

Auerbach's Kitchen

jarsPflaumenmus, Latwerg, Powideln, Schmootsch – the many names for this almost black plum preserve point to its long history in the various regional cuisines across the German-speaking space and Central Europe. Despite of these strong roots in local culinary traditions, many households have dropped plum butter from their canning and jam-making routines. It doesn’t have to be this way…

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