Since three years I use my Slowcooker to cook plum butter. This is very relaxed as I just have to remove the plum pits the night before and turn on the slow cooker. I put the lid on the cooker in a right angle, leaving a gap so the evaporated water can escape. After 12 hours cooking on “High” the juice has reduced a good deal and after pureeing it needs another three to four hours until it reaches the perfect thick consistence.
The dearest one likes his plum butter without a lot of spices, so I add only half of a cinnamon stick and a tiny little bit of a vanilla bean. Just enough to underline the flavour without shining through. And as I use only a bit of sugar, I preserve the glasses of plum butter, just to be on the safe side. Last year I tested Michas Methode with boiling the glasses covered with water in a big pot. It worked like a charm and the plum butter kept well for one year.
Der Liebste ist puristisch, wenn es um 
When August changes into September it marks the beginning of autumn for me.
Last Sunday morning I wake up and heard the rolling thunder outside. Taking a look out of the window I decided that I would not leave the house to get some rolls from the bakery. The thunderstorm that was brewing outside turned the beginning day into night again. So I decided to spend the time in the kitchen preparing a dough for a plum cake instead.