Latwerg, aka Latwerge, is a thick German plum butter. Make sure to use a stainless steel and not an aluminium pot, as it will react with the acidity of the plums and vinegar.
1 person made this
Makes: 8 jars
4kg pitted plums (weighed without stones)
750g caster sugar
250ml red wine vinegar
mixed spice to taste
Method Prep:30min › Cook:4hr › Extra time:12hr › Ready in:16hr30min
Mix plums, sugar and vinegar in a large pot (no aluminium). Cover and let marinate overnight.
The next day, slowly bring to the boil, then reduce heat and simmer over very low heat, stirring once in a while, more towards the end, till mixture thickens, about 4 hours.
Add mixed spice to taste. Push through a fine sieve or through a food mill to remove the skins. Return plum butter to the pot and reheat, then fill immediately fill into sterilised jars and close with lids.