Plum Butter / Pflaumenmus

I was a bit skeptical with this recipe - after all, it calls for 5kg plums and only 150g of sugar! I didn't want to use all my plums for this recipe in case it went wrong (not to mention that I didn't have 5kg), so I only used 500g. After about 1 or 1.5 hours, the whole house began to smell of plums; after 2.5 hours the plum began getting dry on the surface, so I took them out, transferred them to a pot on the stove, added a tablespoon of rum and some ground cinnamon and clove. Instead of 15g I used 50g of normal sugar - with only 15g the jam was still very sour. These amounts yielded one nearly full jar; I guess there is something to say for the 5kg, especially if they grown in your own backyard (if only!).

The result is very delicious. With the remaining plums I made a plum jam, which also turned out very nicely, after a lot of tweaking the recipe. Time will tell which jam is better (my guess is on this one).