In Germany where I am from, “Pflaumenmus” (something like plum jam/plum puree/plum butter) is a very popular spread for bread rolls and also a common filling for jam doughnuts. Never having been a huge consumer of jams and sweet spreads, I have always liked plum jam as it is less sweet than other jams and usually also contains some wintery spices such as cinnamon, cloves, cardamom etc. which I adore. To my chagrin, I have never found anything like it in Australia. But when I saw a bag of dried prunes on special, I thought I’d try my luck! and tada – here’s my very own version of Pflaumenmus aka prune spread!
I have to say that the first attempt was a success indeed! While the preparation is a bit messy, this spread comes together easily and is utterly delicious. It works on any type of bread and is also a great topping for pancakes and oatmeal. If you want to be adventurous, try it as a chutney with some (vegan) cheese. Or why not mix into your favourite yogurt! Prunes are less sweet than other dried fruit and therefore a good alternative if you are watching your sugar intake. And their benefits don’t stop their – you can even use exactly this recipe to replace butter and oil in your favourite baking recipes! But that’s a topic for another post, so stay tuned!
Prunes are associated with protection against cardiovascular disease. Due to their high fiber content, they help to keep your blood sugar stable and delay the absorption of sugar into the bloodstream which makes you feel fuller for longer. Thanks to their phenolic compounds, prunes improve bone density and as they improve the absorption of iron, they are especially valuable for vegetarians and vegans. High time to enjoy some delicious prune spread on your (gluten free) bread!
450g prunes (dried plums), roughly chopped
2 cups water
1 tsp cinnamon
a pinch each of ground cloves, star anise, cardamom and black pepper
a dash of lemon juice
sweetener to taste (such as maple syrup or date syrup)
Add all ingredients into a saucepan, bring to the boil and simmer for 15 minutes. Mash everything with a stick blender, let cool (the mixture will continue to thicken as it cools) and fill into mason jars.