Simple Plum Butter Recipe
Ingredients
Scale
- 4 lbs whole plums
- 2/3 cup white sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For Canning:
Instructions
- Wash plums, and remove pits
- Place in a four quart, or larger pot, and add 1/2 cup of water to prevent plums from scorching before the juice begins to release
- Heat over medium heat, and cook plums, stirring occasionally, until plums are soft
- Using an immersion blender, or working in batches with a food processor, blend plums into a puree
- Add sugar, cinnamon, and cloves, and stir to combine well
- Place back on heat, and bring to a simmer
- Continue to simmer for about 25 minutes, until puree is reduced by about 1/3. Note that this will take longer for batches that have been doubled, tripled, etc. A wider, shallower pan will also cook down more quickly than a taller, narrower one.
- When plum butter is done cooking down, ladle into sterilized jars, wipe rims so that they are free of drips, or other debris, and screw down canning lids and bands.
- Prepare water bath canner with hot water, and place jars in canner, making sure that the depth of the water in the canner is at least an inch over the tops of the jars
- Bring canner to a rolling boil, and process half pint jars for 10 minutes (pint jars can also be used, and processed for 15 minutes)
- Remove canner from heat, and let cool for at least an hour before removing hot jars
- When hot jars are removed from canner, cover with a towel to protect from drafts until cooled
- After 24 hours, check seal, wash jar (if needed), and store in a cool place, out of direct light