Simple Plum Butter Recipe

Plums are one of the best fruits for preserving, and this plum butter recipe is great proof.

I honestly think plums are underrated. Often overlooked in favor of more popular fruits.

But their sweetness, and tendency to also be tart – maybe a little too tart sometimes for fresh eating right under the skin – make them perfect for preserves like this plum butter.

The sugar enhances the flavor, rather than overpowers it. It balances out that sharpness, that tart bite. On a piece of toast? Divine.

And the best part is, it doesn’t take a lot of sugar – just a little bit.

That’s what sets this recipe apart from jam, or jelly, which are also delicious when made with plums – my favorite, even rivaling blackberry jam. I found that out one year when my parents-in-law’s orchard had a bumper crop one year.

Instead of the half plum, half sugar ratio, we have a small amount of sugar, then we cook down the sauce into the thick butter, concentrating the flavors and natural sugars in the fruit.

It’s simple, It’s delicious, and makes your house smell like a proper, old fashioned home kitchen.

What types of plum to use

I’m a big fan of using what you have, and don’t let the ideal get in the way of good. 

That said, prune plums are generally considered best because of their high pectin content. Italian plums are also very good, and next in line is red plums, with yellow plums, as beautiful as they are, last. 

But you know what? They’re all really delicious! So use what you have, and don’t let the official list deter you. I frequently use whatever comes off the plum tree in my in-law’s orchard, and have never even asked what type they are. 

Ingredients for plum butter

• Plums
• Granulated sugar
• Cinnamon
• Cloves

Note, that you can add or subtract the spices as you prefer. If you want more of a bright, summer plum butter, you may want to omit the cloves, and even minimize the cinnamon. But for a warm. comforting fall plum butter recipe, you can’t do better than this.

This is a delicious fruit butter, but don’t mistake it for apple butter. It’s taste is bright and fruity, where apple butter is more mellow, and warm. 

How to make plum butter

Start by washing the plums, then pit them. The easiest way to do this is to cut them, all the way down to the pit, around the equator, then pull the pit out. They aren’t quite as free as a free stone peach, but they do come out easily.

1. Place the pitted plum halves, or quarters, in a large saucepan, and add half a cup of water to keep them from sticking to the pan, and heat over medium heat.
   
   
2. Place lid on the pot, and cook, stirring occasionally, until plums are soft.
3. Using an immersion blender, blend plums, or transfer to a food processor, and blend, being careful not to burn yourself.
   
   
4. Add sugar and spices to blended plums, and stir to combine.
   
5. Bring mixture back to a simmer, over low-medium heat, and cook down for about 25 minutes, until sauce has reduced by about 1/3, and has thickened (it will continue to thicken as it cools).
   
   

How to Can Plum Butter

Plum butter is easy to can, and a great addition to have on hand in your pantry.

This is a small batch recipe, that should make about 3 1/2 cups of butter (results vary a bit depending on how much you cook it down.)

So, if you’re canning, I recommend tripling the batch, which will get your to a full canner load of half pint jars, if you’re using a 16 quart water bath canner.

On with the instructions:

1. Prepare jars and lids by sanitizing, and fill water bath canner half full of hot water.
2. Ladle hot plum butter into jars, leaving 1/2 inch of headspace
   
   
3. Wipe rims with a soft cloth if needed, to remove any dripped butter, or debris, and screw down lids and bands firmly.
4. Place in prepared canner, adding more hot water if needed to make sure it reaches a depth of at least one inch above jar tops.
5. Bring to a boil, and process half pint jars for 10 minutes, or pint jars for 15 minutes.
6. Remove from heat and let cool an hour before removing jars.
7. When hot jars are removed from canner, protect them from drafts or other causes of breakage by covering them with a bath towel until they have cooled.
8. After 24 hours, check for seals, wash jars, and store out of direct light in a cool place.

Other recipes you’ll enjoy:

• Easy fig Jam Recipe
• How to make strawberry-Habanero Jam
• Carrot Cake Jam
• Simple Blueberry Jam
• How to Make Watermelon Jelly

 

Print