Spiced Plum Butterrn Recipe

I turn sun-ripened plums and a whisper of allspice into Plum Butter with a little secret that yields jammy, spoonable fruit perfect for toast, biscuits, or a quick spoonful.

I never set out to make something fancy, just a jar of Spiced Plum Butter that actually tasted like summer. Packed full of summer plums with just a hint of ground allspice, it’s the kind of spread that makes toast suddenly worth getting up for.

Sometimes I catch myself eating it off a spoon, no shame, and wonder if it’s closer to the Plum Butter I remember or those Spiced Cherry Jam Recipe threads that everyone shares. It’s bright, a little tangy, and somehow more interesting than plain jam.

I messed up once and it turned out better, so yeah, mistakes welcome.

Ingredients

• Juicy plums give natural sweetness tartness lots of fiber and vitamin C great body
• Adds clean sweet flavor mostly carbs for energy use less if plums are sweet
• Brightens flavor with acidity small vitamin C boost keeps color balances sweetness
• Warm aromatic pinch smells like cinnamon nutmeg and cloves combined very little calories
• Tiny bit enhances fruit rounds flavors cuts bitterness and makes sweetness pop
• Adds depth and roundness subtle sweet perfume optional but cozy tasting
• Helps plums cook down apple juice adds mild sweetness no big flavor changes

Ingredient Quantities

• 3 pounds ripe plums, pitted and coarsely chopped
• 1 to 1 1/4 cups granulated sugar, more or less depending on how sweet your plums are
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon ground allspice, just a hint
• 1/4 teaspoon fine salt
• 1 teaspoon pure vanilla extract, optional but nice
• 2 tablespoons water or apple juice, if the plums need a little help to cook down

How to Make this

1. Wash, pit and coarsely chop 3 pounds ripe plums, leaving skins on for color and body.

2. In a large heavy-bottomed saucepan combine the plums, 1 to 1 1/4 cups granulated sugar (start with 1 cup, you can add more later), 2 tablespoons fresh lemon juice, 1/4 teaspoon ground allspice, and 1/4 teaspoon fine salt; add 2 tablespoons water or apple juice only if the fruit looks dry.

3. Let the mixture sit 10 to 15 minutes so the sugar draws out the plum juices, stirring once or twice.

4. Bring the pot to a simmer over medium-high heat, then reduce to medium-low and cook gently, stirring every few minutes, until the plums are very soft and breaking apart, about 20 to 30 minutes.

5. Mash the fruit with a potato masher or pulse briefly with an immersion blender to get the texture you like; for a really smooth butter blend it more, for rustic keep it chunky.

6. Continue to cook the mashed plums over low heat, stirring frequently and scraping the bottom, until the mixture thickens and pulls away from the sides, about another 20 to 40 minutes. If you have a candy thermometer aim for about 220°F, or use the chilled-plate test: drop a spoonful on a cold plate, push it with your finger, if it wrinkles it’s done.

7. Stir in 1 teaspoon pure vanilla extract off the heat, taste and add a little more sugar or lemon if it needs balancing; remember allspice is just a hint so don’t overdo it.

8. If foam forms skim it off. Transfer the hot plum butter to clean jars while still hot, leaving a little headspace if you plan to seal; tap jars to remove air bubbles and wipe rims clean.

9. Let jars cool to room temperature, then refrigerate for up to 2 weeks or freeze for longer storage. If you want shelf-stable jars process in a boiling water bath according to proper canning guidelines (about 10 minutes for pints), following safe canning practices.

10. Tip: use a heavy pot to prevent scorching, stir more often as it thickens, and don’t walk away near the end — plum butter can go from perfect to burned pretty quick.

Equipment Needed

1. Large heavy-bottomed saucepan (4 to 6 qt)
2. Cutting board and a sharp chef’s knife
3. Bowl for pits and another bowl for the chopped plums
4. Measuring cups and spoons
5. Wooden spoon or heatproof silicone spatula
6. Potato masher or immersion blender (your texture choice)
7. Candy thermometer or a small chilled plate for the wrinkle test
8. Ladle and a wide-mouth funnel for filling jars
9. Clean jars with lids and rings, plus a jar lifter and a large stockpot with rack if you plan to water-bath can for shelf-stable storage

FAQ

Spiced Plum Butterrn Recipe Substitutions and Variations

• Sugar: Swap light brown sugar 1:1 for a deeper, caramel taste, or use 3/4 cup honey or maple syrup for every 1 cup sugar but cut back on added liquid a tablespoon or two and cook a bit longer till thick.
• Fresh lemon juice: Use the same amount of lime juice, or 1 to 1 1/2 tablespoons apple cider vinegar if you want tang without citrus, or dissolve 1/2 teaspoon citric acid in a little water.
• Ground allspice: If you dont have it, use 1/4 teaspoon ground cinnamon, or mix 1/8 teaspoon nutmeg plus 1/8 teaspoon ground cloves for a similar warm spice note.
• Water or apple juice: Substitute white grape juice, diluted apple cider, or a splash of strong black tea in about the same volume, or skip it and let the plums cook longer to release their juices.

Pro Tips

– Start with less sugar and adjust at the end. Cook down a small spoonful and cool it, then taste. Plum sweetness concentrates as it reduces so you might not need the full cup. If you want more complexity, stir in a spoon of brown sugar or a little honey right at the end.

– Use a wide, heavy pan and keep the heat low as it thickens. A wider surface = faster evaporation and shorter cook time, but don’t walk away, it can stick and scorch fast. Scrape the bottom often and if you see the first browning bits, lower the heat, tilt the pot and stir.

– Decide texture early and stick with it. If you want silky butter, puree while still hot then push through a fine sieve for smoothness. For chunky, mash gently and stop cooking sooner. Removing tough skins is optional—if you want their color and body leave them, if you want velvet, strain.

– Jars and storage hacks: ladle into warm jars, wipe rims, and leave the recommended headspace. Skim foam before jarring for prettier jars. For long storage freeze in small portions so you only thaw what you need, or follow trusted boiling-water-bath canning guidelines exactly if you want shelf-stable jars.