Plum Butter Recipe

I love this plum butter recipe because it transforms simple, ripe plums into a deliciously rich spread that’s perfect for everything from morning toast to fancy charcuterie boards. Plus, the warm hints of cinnamon, nutmeg, and ginger make it feel like a cozy hug in every bite, bringing a touch of homemade comfort to my kitchen.

I love making a recipe for that celebrates fruits’ natural sweetness. My Plum Butter does just that.

I use 4 pounds of ripe plums, pitted and quartered. Then I add 2 cups of granulated sugar and let it simmer.

The plums transform, and the result is a rich spread. A hint of ground cinnamon provides warmth, and a light touch of lemon juice balances the flavors and makes this spread a better way to enjoy all the

Plum Butter Recipe Ingredients

• Plums: Rich in antioxidants, fiber, and vitamins.

  Adds natural sweetness and flavor.

• Granulated Sugar: Provides sweetness and assists in preservation.
• Lemon Juice: Adds acidity, enhances flavor, and acts as a natural preservative.
• Ground Cinnamon: Adds warmth and complements the sweetness of plums.
• Ground Nutmeg: Enhances depth of flavor with its aromatic notes.
• Ground Ginger: Offers a subtle spicy kick and digestive benefits.
• Salt: Balances sweetness and enhances overall taste.

Plum Butter Recipe Ingredient Quantities

• 4 pounds of ripe plums, pitted and quartered
• 2 cups granulated sugar
• 1/4 cup lemon juice
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon ground ginger (optional)
• Pinch of salt

How to Make this Plum Butter Recipe

1. Put the plums, after having pitted and quartered them, into a large pot with a heavy bottom.

2. In the pot, combine 2 cups of granulated sugar and 1/4 cup of lemon juice.

3. If desired, add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.

4. Add a pinch of salt to the blend.

5. Mix the ingredients thoroughly and heat them to a boil over medium-high heat.

6. Decrease the heat to low and allow it to simmer without a cover, stirring now and then, for about 1 to
1.5 hours, or until the plums are extremely tender.

7. Puree the mixture using an immersion blender until it’s smooth, or transfer it in batches to a blender, and then return it to the pot.

8. Keep simmering the puree uncovered on low heat, stirring very often to prevent it from sticking, for 30 minutes to 1 hour more. It should thicken considerably and darken in color.

9. Check the consistency by putting a small dollop on a plate; it should remain mound-like and not run all over the place.

10. When prepared, take off of the heat and ladle the hot plum butter into sterile jars, securing the lids. Allow the jars to cool, and then store in the refrigerator or process in a boiling water bath for all that sweet, sweet plum tomato goodness to last until next year’s harvest.

Plum Butter Recipe Equipment Needed

1. Large heavy-bottomed pot
2. Knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Immersion blender or countertop blender
8. Plate (for checking consistency)
9. Ladle
10. Sterile jars with lids
11. Tongs
12. Large pot for boiling water bath (if processing jars for long-term storage)

FAQ

• Can I use a different type of plum for this recipe?Indeed, ripe plums of any variety are suitable. Just make sure they possess the juiciness and flavor necessary to yield the best outcomes.
• How can I tell when the plum butter is done cooking?The plum butter is complete when it holds onto a spoon and has a texture appropriate for spreading. Another way to test for doneness is to place a small amount on a plate that has been chilled; the butter should not run.
• Can I reduce the amount of sugar?Indeed, you can change the sugar to suit your taste, but cutting it down too much may have repercussions for the jam’s preservation and for the butter’s final texture.
• How should I store the plum butter?Keep it in disinfected jars in the fridge for as long as 3 weeks—or can it in a water bath if you want it to last longer.
• Can I make this plum butter without any spices?Of course! The spices are extraneous and can be changed or ignored based on your liking.
• Is it necessary to add lemon juice?The balance of sweetness and flavor enhancement is achieved with the use of lemon juice. If it is not an option, consider a similar acidic substitute such as lime juice.
• Can I freeze the plum butter?You can indeed freeze it in containers that are airtight for a year to protect its flavor and mouthfeel. You can also employ these methods:
  — refrigerating it for up to 2 weeks
  — storing it in a root cellar for up to 8 months
  — keeping it at room temperature for up to 5 days.

Plum Butter Recipe Substitutions and Variations

Sugar in granulated form: For a different profile of sweetness, use the same weight of honey or maple syrup.
Lemon juice—Use lime juice in the same quantity as a substitute to keep your dish acidic.
Cinnamon in powdered form: Substitute allspice or cardamom in the same amount for a different taste sensation.
Nutmeg, ground: Use the same amount of ground allspice or mace for a similar warmth.
Ginger, dried: Use fresh for a punchier flavor. For every teaspoon of dried ginger, use 1 1/2 teaspoons fresh.

Pro Tips

1. To enhance the flavor of your plum butter, consider roasting the plums in the oven at 400°F (200°C) for about 15-20 minutes before adding them to the pot. This caramelizes the sugars in the plums and adds a deeper, richer flavor.

2. For a smoother consistency, strain the puréed plum mixture through a fine-mesh sieve before returning it to the pot. This will remove any small bits of skin or fibrous material, resulting in a perfectly smooth plum butter.

3. Keep a close eye on the mixture during the final simmering stage. Stir frequently to prevent it from sticking to the bottom of the pot and scorching. A rubber spatula is excellent for scraping the bottom and sides.

4. Add a splash of vanilla extract (about 1 teaspoon) towards the end of the cooking process for added depth and warmth in flavor.

5. To check if your plum butter is ready, use the “plate test”: place a small amount on a chilled plate, let it cool for a minute, and then run your finger through it. If it wrinkles and holds its shape without filling in the path, it’s done.