Quick & Easy Plum Butter
This rustic plum butter recipe is old-fashioned, easy, and quick to make—rich, spiced, and perfect for savoring late summer into fall.
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.
Notes
The plum butter is done when it reaches a thick consistency that mounds nicely on a spoon. If the mixture seems too runny after blending, continue cooking it on low for an additional 10 minutes, stirring often. Keep in mind it will thicken more as it cools.
Note that if you use a juicier variety of plums, the cooking time may increase to reach the desired thickness.
This will keep in the fridge for 2-3 weeks in an airtight container.
Recipe yields about 1 pint of plum butter.
Tried this recipe?Let us know how it was!
