Pflaumenmus ist ein süßer und aromatischer Brotaufstrich, der in Deutschland sehr beliebt ist. Es eignet sich auch perfekt als Füllung für Kuchen oder als Beilage zu Fleischgerichten. Das beste daran ist, dass es einfach und schnell selbst gemacht werden kann. Hier ist ein einfaches Rezept für Pflaumenmus, das du ausprobieren kannst.

Rezeptidee - Pflaumenmus

Now that it’s autumn, it’s harvest time and the plums are also ripe for processing. It looks like there is a very large amount here, but when they have been slowly cooked in the oven for hour after hour, only a small amount of the concentrate remains, and all the flavor of the plums is concentrated in it.

This pile is finally destoned and ready. The plums are now boiled in their own juice without sugar, and when the sugar is added later, it has the advantage of not burning easily, and it can be boiled down to a desired consistency. Now is the perfect time to add sugar.

If you want, you can also add spices like rum and cinnamon sticks. It is important to stir and check regularly in the oven to avoid burning on the edges.

If you miss something and black tips appear, it is bad because it becomes very bitter and essentially ruins the entire batch. The jars should be spotlessly clean, so put them in the oven to sterilize for half an hour along with the plums on a separate shelf.

How long it takes to finish the plums precisely is difficult to say because it depends on the water content of the plums and the amount you want to cook. In the end, about two-thirds of the liquid evaporates, leaving the full aroma. It is a good indication that it is ready when the spoon leaves a trail as you draw it through.

Personally, I think it’s nice to add a little bit of alcohol on top. It’s always good, and it makes it a little bit more special. You can also use it as a spread, include it in cheese boards, and of course, use it in desserts like noodles.

You can incorporate this delicious spread into all sorts of recipes. Visit “Mein Leben auf dem Land” on Facebook and tune in to “Bike Netz” every Saturday at quarter past eight.
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