How to Make Plum Butter - A Step-by-Step Guide

Plum butter is a delicious, sweet and tangy spread that is perfect for using up a surplus of plums. This simple recipe requires just a few ingredients and is a great way to preserve the flavor of ripe plums for enjoying throughout the year. Whether you spread it on toast, use it as a filling for pastries, or even as a glaze for meat, plum butter is a versatile and tasty addition to any kitchen.

Making plum butter at home allows you to control the ingredients and the sweetness level, g...

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Ingredients

  • 4 ½ pounds plums, pitted and diced
  • ¼ cup water, or as needed
  • 1 cup white sugar

Information

  • Prep Time: 10 mins
  • Cook Time: 6 hrs 45 mins
  • Additional Time: 12 hrs
  • Total Time: 18 hrs 55 mins
  • Servings: 32
  • Yield: 4 cups

  • Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
  • Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
  • Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
  • Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
  • Nutrition

    54 cal.

    • Total Fat: 0g
    • Sodium: 0mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 0g
    • Vitamin C: 6mg
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 101mg