Quick & Easy Rustic Plum Butter
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information. As an Amazon Associate, I earn from qualifying purchases.
This Plum Butter is an old-fashioned spread with rustic charm, perfect for capturing the moody flavors of late summer and carrying them straight into fall. If you’ve never made it before, this is one of those simple recipes that will have you hooked after the very first spoonful.
The Charm of Old-Fashioned Plum Butter
If apple butter is autumn in a jar, plum butter is late summer’s jammy, moody cousin. It’s rich, dark, and just sweet enough to spread on warm biscuits or swirl into yogurt. Plus, it’s about as low-maintenance as fruit preserving gets—just plums, sugar, a few spices, and a bit of patience while it slowly cooks down into pure velvet.
Whether you’ve got a bucket of backyard plums or couldn’t resist a flat from the farmers market, this is one of the easiest ways to preserve their flavor for months to come.
What Plums Should You Use?
The best plums for plum butter are prune plums, like Italian, Damson, and sugar plums. They’re less juicy and naturally sweeter, which makes them perfect for producing a thick, rich, and deeply flavored butter. You can use other plum varieties, but just know the results may vary—juicier plums often need a little extra cooking time to reach that velvety consistency.
Ingredient Substitutions & Variations
Sugar. Granulated sugar is the traditional choice and keeps the flavor clean. For something a little deeper and more caramel-like, try brown sugar. Maple syrup or honey will also work, giving the butter a more complex, earthy sweetness.
Spices. Cinnamon and clove are my go-to combo, but don’t stop there. Cardamom, nutmeg, vanilla, or allspice can all add their own little twist. Feel free to play around—it’s hard to go wrong here.
Lemon Juice. A squeeze at the end isn’t mandatory, but I find it brightens the flavor and balances the richness.
Save This!
We'll email this post to you, so you can come back to it later!
Tools You Need
- A Pot. A medium pot or Dutch oven is perfect. I use a 5.5-quart Dutch oven—big enough to let the plums cook down without bubbling over, and roomy enough if you decide to double the batch.
- A Blending Tool. For a rustic smooth texture, an immersion blender is my weapon of choice. It’s quick, saves on dishes, and makes the process painless. If you want the butter ultra smooth, a high-powered blender (like a Vitamix) will do the job too.
- A Wooden Spoon. Trusty, sturdy, and perfect for stirring down the thickening plum butter.
all the cozy fall feels
Fun Recipes, Creative Cocktails & Vintage Decor
Love all things autumn? 🍁 My fall section is packed with cozy bakes, spiced cocktails, and pumpkin desserts — plus a few vintage-inspired décor ideas to bring that nostalgic, old-fashioned charm into your home.
Tips for Making Plum Butter
Ripe Plums. Use ripe plums for the best flavor and natural sweetness. This is also a great way to use up plums that blemished or too ripe to eat fresh.
Stir often. Once the plums have softened and the mixture begins to thicken, keep an eye on it. Stir every so often to prevent scorching—it can stick fast once it thickens up.
Don’t overthink it. Plum butter is rustic by nature. Keep it simple, and it’ll taste amazing.
Storing Plum Butter
- Store in an airtight container (I like glass mason jars). It’ll keep in the fridge for 2–3 weeks, or stash it in the freezer for up to 6 months.
- Making a big batch? Go ahead and can it. Properly canned, it will last in your pantry (or any cool, dark place) for up to a year.
The German History of Plum Butter
Plum butter has deep roots in Europe, especially in Germany, where it’s known as Pflaumenmus. That’s actually where I first tasted it as a child, and it quickly became one of my favorite things while living there. The traditional version is made with Italian plums and often cooked for hours without any added sugar, letting the natural sweetness slowly caramelize as it thickens into a dark, jammy spread.
In Germany, Pflaumenmus is a breakfast staple—typically slathered on crusty Brötchen (hard rolls) and paired with Quark, a tart, creamy cheese that’s a bit like Greek yogurt but tangier. Simple, rustic, and unforgettable.
Plum butter is one of those old-fashioned recipes that proves simple is best. A pot, some plums, and time—and suddenly you’ve got a jar of spreadable gold. If you’re in the mood for more slow-cooked fruit spreads, you’ll love my Apple Butter recipe or if you’re in the mood for pumpkin my spiced Butterscotch Pumpkin Poke Cake is a treat you definitely need to try.
I hope you enjoy this recipe! Leave a comment and let me know how it went!
♥ Jessica
Quick & Easy Plum Butter
Equipment
- Pot or Dutch Oven
- Immersion Blender or stand blender
- Wooden Spoon
Ingredients
- 2 lbs Italian Plums or any prune plums
- ¾ c Granulated Sugar
- 1 tsp Cinnamon
- ½ tsp Cloves
- 1 tbsp Lemon Juice optional
Instructions
- Wash, stone and cut the plums into small chunks.
- Add the chopped plums, sugar and spices to a large pot. Bring mixture to a boil, stirring occasionally.2 lbs Italian Plums, 3/4 c Granulated Sugar, 1 tsp Cinnamon, 1/2 tsp Cloves
- Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally until the fruit is completely soft and broken down.
- Turn the heat off and let the fruit cool slightly, then blend the fruit mixture with an immersion blender or stand blender until desired consistency is reached.
- Stir in the lemon juice if using.1 tbsp Lemon Juice
- Ladle into clean jars and store in the fridge, freezer or process in a water bath for canning.
