Plum butter (pekmez)

Method

1. Ripe, sweet Bistrica or Požegača plums are best. Wash them and take out the stones.
2. Put them in a wide heavy pan and cook over a low heat with no water, covered for the first hour so they release their juice.
3. Cook uncovered, stirring often with a wooden spoon, for four to six hours, until the pekmez is thick and dark and comes away from the bottom. It also works in the oven at 150 °C.
4. Towards the end add sugar and a little cinnamon or clove, if you like.
5. Fill the hot pekmez into sterilised jars, close them and let them cool slowly under a blanket.

When to make it

Best: August and September. Possible: July, August, and September.

October: Out of season.

How we count

1 kg (Plums) makes about 0.25 l.

The stones are about 8% of a plum's weight, and pekmez is cooked until two thirds to three quarters of the water has gone. 10 kg of plums leave 2.5 to 3 kg of pekmez, about 2.5 litres. With sugar added there is a little more.