Cannabis Infused Spiced Wild Plum Butter

*best if this old world classic is made in the fall when you can gather the wild italian prune plums that are covered in white bloom, they make wonderfully tart wild plum butter…

Spiced plum butter on toast (Photo Credit: Nutmeg Nanny)

Prep time: 1 hour

Cook time: 20 hours

Yield: about 4 or 5 pint jars

Total thc/cbd: 80mg thc / 80mg cbd

Equipment needed:

4 or 5 pint mason jars with lids, blender, slow cooker, cheesecloth, canning tongs, large stock pot, whisk

Provisions needed (ingredients):

• 6lbs wild plums (halved and pits removed, save 6)
• 6 plum pits (wrapped in a cheesecloth satchel)
• 2 cups organic cane sugar
• 2 cups organic dark brown sugar
• 1 tsp fresh grated organic ginger
• ½ tsp ground clove
• ½ tsp ground allspice
• 1½ tsp ground cinnamon
• pinch of cardamom
• A pinch of jacobsen kosher salt
• 2 tbsp water
• 8 packets ruby cannabis sugar [10mg thc / 10mg cbd each packet]

How to make it:

1. Place the plums, six plum pits and the water into the slow cooker…
2. Stir in the sugar, brown sugar, grated ginger, cinnamon, allspice, salt, cardamom and cloves…
3. Cook on low for 8-10 hours, stirring occasionally…
4. Remove the six plum pits and pour the hot mixture into a large container…
5. Puree the plum mixture in a blender in batches until smooth, filling the blender only half way each batch…
6. Pour the pureed plum mixture back into the slow cooker…
7. Continue to simmer on low for another 4-6 hours with the lid ajar…
8. Stirring with a whisk occasionally …
9. When the plum butter reaches your desired consistency stir in the cannabis sugar, mix in thoroughly…
10. Pour the hot plum butter into sterilized jars leaving ¼ inch head space…
11. Wipe the rim of each jar with a hot paper towel and secure the lids just barely finger tight…
12. Simmer the full jars in a hot water bath canner for 10-12 minutes…
13. Remove the jars and let them sit undisturbed for 3 hours…
14. Tighten the jar rings and store the plum butter in a cool, dry, dark place for a long time…
15. If plum butter is not canned it will keep in the fridge for up to 3 months…
16. Enjoy!

 How to use cannabis infused spiced wild plum butter:

*spread on toast, bagels, muffins or enjoy on a meat & cheese board, on ice cream or as a glaze for pork or chicken, even stirred into your favorite bbq sauce…

About the chef, Sebastian Carosi:

Chef Sebastian Carosi

Originally from Federal Hill, a humble beginning in the mafia run red-sauce pasta houses of Providence, Rhode Island. Chef Sebastian Carosi earned a Culinary Arts degree from Western Culinary Institute in Portland, Oregon. Doing his Stagiere (apprenticeship) in Sardinia, Italy at Ristorante Tiana under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. In Italy, Chef Carosi was introduced to Carlo Petrini and the Slowfood movement in its infant stages. There he learned to draw his culinary inspiration from the utilization of a regions bounty of indigenous edible commodities. Chef Carosi has well over twenty plus years in the farm-to-fork end of the hospitality industry under his belt.  He has also been involved in the research and development of several cannabis related products and standardization of recipes for cannabis edibles.

Find Chef Sebastian Carosi on Instagram at @chef_sebastian_carosi