Latwerg (German sweet and sour plum butter)

    16 hours 30 min

    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

    Prep:30min  ›  Cook:4hr  ›  Extra time:12hr  ›  Ready in:16hr30min 

    1. Mix plums, sugar and vinegar in a large pot (no aluminium). Cover and let marinate overnight.
    2. 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.
    3. 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.

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