Plum Paste (Plumbrillo)

Italian prune plums macerating in sugar
Italian plums on their way to becoming plumbrillo, a riff on the quince paste known as membrilloAmber Fouts

The key to this type of preserve is a long, slow cook to concentrate the purée into a smooth, dense paste. To avoid sticking, bubbling, and scorching, be sure to give the plumbrillo plenty of attention and time on the stove. It can also be cooked on a baking sheet in a low oven like a traditional quince membrillo. A byproduct of this method is a vibrant plum juice: save it for another use, such as this Plum Shrub.