Magiun de Prune (Romanian Slow-Cooked Plum Butter)
Local name: Magiun de prune
In short: Plums cooked slowly, usually without added sugar, into a dark, glossy butter for bread, pastries and porridge, a Romanian autumn tradition. It takes about 4 h 30 min in total and makes 20 servings.
- Prep
- 30 min
- Cook
- 4 h
- Total
- 4 h 30 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 65 kcal
When plums ripen in September, Romanian villages put a big pot on the fire and stir it for hours. Magiun is the result: plums cooked down, usually without any sugar, into a dark, thick butter that tastes of concentrated fruit. It is spread on bread, stirred into porridge and used as a filling for pastries and crepes. Patience and a heavy pot are all you need.
Instructions
- Halve and pit the plums. Put them in a wide, heavy pot with the water, cover and cook over medium-low heat for 15 minutes, until they soften and release their juice.
- Uncover and cook on low for about 1 hour, stirring every 5 to 10 minutes, until the plums have collapsed completely.
- Purée the fruit with an immersion blender until smooth. For a silkier butter, press it through a sieve.
- Return the pot to low heat. Add the sugar, cinnamon and lemon juice if using. Cook for about 2 1/2 hours, stirring often and more often as it thickens, until reduced by about two-thirds and dark mahogany. A spoon dragged across the pot should leave a clear trail. Remove the cinnamon stick.
- Spoon the hot butter into hot, sterilized jars, leaving 5 mm (1/4 in) of space at the top. Wipe the rims and seal. Process in a boiling water bath for 10 minutes, then cool and check the seals. Refrigerate any jar that does not seal.
- Store sealed jars in a cool, dark place for up to a year. Keep opened jars in the fridge for up to 3 weeks.
Tips
- Use the widest pot you have, because more surface speeds up evaporation. Wear an oven mitt and use a long spoon near the end, as the thick butter spits.
- Use the magiun in papanași or clătite, on bread with butter, or stirred into yogurt and porridge. For a no-fuss version, bake the purée in a shallow dish at 150°C (300°F) for 2 1/2 hours, stirring every 20 minutes.
Questions and answers
Does magiun de prune need sugar?
Traditional magiun is made without it, because ripe plums are sweet enough once concentrated. Add 100 g (1/2 cup) sugar if your plums are very tart.
How long does it keep?
Properly sealed jars keep for up to a year in a cool, dark pantry. Once opened, keep it in the fridge for about 3 weeks. Follow tested canning guidelines for your altitude.
Which plums are best?
Small, dark, sweet-tart plums such as Italian prune plums or damsons. They should be fully ripe, and they cook down to the thickest, darkest butter.
How long does it take to make Magiun de Prune (Romanian Slow-Cooked Plum Butter)?
About 4 h 30 min in total: 30 min of preparation and 4 h of cooking.
How many calories are in Magiun de Prune (Romanian Slow-Cooked Plum Butter)?
About 65 kcal per serving, with 1 g of protein, 16 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 65 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 16 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 13 g |
| Sodium | 1 mg |
Estimated values, calculated from the ingredients.
