Simple, concentrated flavor, few ingredients, zero pectin–this is not your average sugar laden provision. Made from velvety blue damson plums picked straight off my family's tree and left to macerate overnight with minimal organic cane sugar and a handful of organic vanilla beans. Next day they are slowly cooked down in a low-heat oven until they are reduced to a thick puree that is the most wonderful melding of flavors—the concentration of a juicy, fresh, California plum, with a warming, floral hit of vanilla bean. Just before canning, a splash of pinot noir is added to the pureé, offering a rounded out, warm finishing note.

I love it swirled into plain yoghurt in the morning–but it also makes for a killer brioche toast topper, cake/cupcake filler, brownie swirl-in, sandwich or thumbprint cookie filler, the list goes on! Also works marvelously with a tangy chévre or bucheron. Despite the ‘butter’ moniker, this preserve is 100% vegan&gluten free!