{"id":12740,"date":"2015-09-27T20:13:55","date_gmt":"2015-09-27T18:13:55","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12740"},"modified":"2025-09-30T07:03:04","modified_gmt":"2025-09-30T05:03:04","slug":"zwetschgenmus-aus-dem-slowcooker","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/09\/zwetschgenmus-aus-dem-slowcooker\/","title":{"rendered":"Plum butter (Slowcooker recipe)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 0px 3px; padding-right: 0px; border-width: 0px;\" title=\"Zwetschgenmus (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/09\/Zwetschgenmus-2.jpg\" alt=\"Zwetschgenmus (2)\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/>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 \u201cHigh\u201d the juice has reduced a good deal and after pureeing it needs another three to four hours until it reaches the perfect thick consistence.<\/p>\n<p>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 <a href=\"http:\/\/salzkorn.blogspot.de\/2011\/08\/zwetschgenmus-le-top-du-top.html\">Micha<\/a>s 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.<\/p>\n<p><!--more--><\/p>\n<h2><u>Plum butter (Slowcooker recipe)<\/u><\/h2>\n<p>f\u00fcr 4 Gl\u00e4ser<\/p>\n<ul>\n<li>2 kg <a href=\"https:\/\/en.wikipedia.org\/wiki\/Zwetschge\">Zwetschge<\/a><\/li>\n<li>200g sugar (if the zwetschge is very sour, use a bit more)<\/li>\n<li>1\/2 cinammon stick<\/li>\n<li>1\/4 vanilla bean<\/li>\n<\/ul>\n<p>Remove the pits and place the zwetschgen with sugar and spices in the slow cooker. Place the lid on the cooker in a right angle, so the steam can escape. Cook 12 hours at high.<\/p>\n<p>The next morning remove the spices and puree the plums. If the fruits are very sour, add some additional sugar. Cook on high for another 3-4 hours, until the butter has a thick consistence.<\/p>\n<p>Fill in sterile glasses and place in a big pot with boiling water. The lid has to be covered with boiling water! Cook for 20 min and let cool down together with the water.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20860,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[26],"tags":[399,380,407],"class_list":["post-12740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sosen-und-aufstriche","tag-zimt","tag-vanille","tag-zwetschgen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=12740"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12740\/revisions"}],"predecessor-version":[{"id":20859,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12740\/revisions\/20859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20860"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}