I turned summer plums into a Plum Butter Recipe that is slightly sweet, packs a big punch of vanilla bean flavor, and has a twist that surprised even me.

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Summer plums hit at the same time every year, and I get stubborn about using them right. I made a batch of vanilla bean plum butter that’s slightly sweet but with a big punch of vanilla bean flavor, and honestly it surprised me.

I used ripe plums and a real vanilla bean, seeds and all, so the taste is bold not fussy. It sits somewhere between nostalgia and curiosity, like those late-night scrolls about Plum Butter Recipe ideas or wondering What To Do With Plums that sit in the back of your brain.

You’ll want to taste it before anyone else does.

Ingredients

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Ingredient Quantities

3 pounds ripe plums, pitted and roughly chopped (about 1.4 kg)

1 to 1 1/2 cups granulated sugar (adjust to taste)

1 vanilla bean, split and seeds scraped (or 1 1/2 teaspoons vanilla extract)

2 tablespoons fresh lemon juice

1/4 cup water (only if needed to start the cook)

Pinch of fine salt

How to Make this

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1. Wash, pit and roughly chop 3 pounds ripe plums (slice, twist to pop pits out), you should end up with about
1.4 kg chopped fruit.

2. In a large, heavy bottomed saucepan put the plums, 1 to 1 1/2 cups granulated sugar (start with 1 cup and add more after tasting if you want it sweeter), the scraped seeds from 1 vanilla bean plus the empty pod (or 1 1/2 tsp vanilla extract), 2 tablespoons fresh lemon juice, a pinch of fine salt, and only 1/4 cup water if the fruit seems dry. Stir to combine and let it sit 20 to 30 minutes to macerate.

3. Bring the mixture up to a gentle simmer over medium heat, stirring until the sugar dissolves. If you used the vanilla pod it will start to perfume the pot.

4. Lower the heat to medium low and simmer gently, stirring every few minutes so it doesn’t stick or scorch. Use a wooden spoon or potato masher to break the fruit down as it softens. Cook for about 45 to 75 minutes until it’s very thick and glossy. Low and slow is key here, otherwise it can burn.

5. Pull out and discard the vanilla pod once most of the cooking is done so you keep a clean vanilla flavor. Taste and add more sugar if needed, but remember cooking concentrates sweetness.

6. For a smooth plum butter use an immersion blender right in the pot and pulse until smooth, or cool slightly and puree in batches in a food processor, then return to the pot and simmer a few more minutes to reach final thickness. If you like it a bit chunky just mash less.

7. Check the set by spooning a little onto a cold plate. Push it with your finger; if the surface wrinkles and doesn’t run back together it’s done. If it’s still loose, keep cooking and stirring, testing every 5 to 10 minutes.

8. Ladle the hot butter into hot, clean jars leaving about 1/4 inch headspace, wipe rims, and seal. For fridge storage skip processing and keep up to 3 weeks. For long term shelf stable jars process in a boiling water bath for 10 minutes, then cool undisturbed.

9. Let jars cool upright until lids pop, label with date, and enjoy on toast, yogurt, or ice cream. This keeps best if you let it rest a few days for flavors to meld, but who can wait.

Equipment Needed

1. Large heavy-bottomed saucepan (5-6 qt), youll want it sturdy so it doesnt scorch.
2. Sharp chef knife and cutting board for pitting and chopping plums.
3. Measuring cups and spoons (1 cup, 1/4 cup, tbsp) for sugar, lemon juice and water.
4. Wooden spoon or heatproof spatula for stirring.
5. Potato masher to break down the fruit, or a sturdy spoon if you dont have one.
6. Immersion blender for a silky butter, or a food processor/blender to puree in batches.
7. Ladle plus a wide-mouthed funnel and hot, clean jars with lids for filling.
8. Jar lifter or tongs and a small chilled saucer from the freezer to test the set.

FAQ

Can I use frozen plums? Yes. Thaw them first and drain excess liquid, they can be a bit watery so you might need to cook a little longer to thicken.

How much sugar should I use? Start with 1 cup and taste as it cooks, add up to 1 1/2 cups if you want it sweeter. Sugar helps with flavor and texture but you can reduce it if your plums are very sweet.

Do I have to use a vanilla bean or is extract ok? Extract works fine, use about 1 1/2 teaspoons and add near the end. The bean seeds give little flecks and a deeper flavor tho, so theyre worth it if you have one.

How will I know when the plum butter is done? It’s ready when it’s thick and holds on a spoon. You can do the chilled-plate test: drop a spoonful on a cold plate, if it gels and wrinkles when pushed it’s done. Expect 45 to 90 minutes depending on how juicy the fruit is.

Can I skip the lemon juice? Lemon juice brightens the flavor and helps with setting and preservation, so don’t skip it. If needed you can use bottled lemon or a pinch of citric acid instead.

How should I store it and how long will it last? Keep in the fridge up to 3 weeks or freeze up to a year. If you want shelf stable jars you must follow tested water bath canning instructions for fruit preserves; do not assume it will be safe without proper canning steps.

Vanilla Bean Plum Butter Recipe Substitutions and Variations

Plums: swap with peaches or nectarines (same weight). They’ll be a bit sweeter so cut back on sugar a little, or use a mix of stone fruits for more complex flavor.
Granulated sugar: use honey or maple syrup at about 3/4 to 1 cup, but reduce any extra liquid and cook a tad longer to thicken. Coconut sugar works 1:1 for a deeper, less sweet taste.
Vanilla bean: use 1 1/2 teaspoons pure vanilla extract or 1 teaspoon vanilla paste added near the end of cooking. A tiny splash of almond extract can work too but use less.
Fresh lemon juice: swap with 1 to 1 1/2 tablespoons apple cider vinegar or fresh orange juice to help with acidity and set. If using vinegar, use a little less so it wont be too sharp.

Pro Tips

1) Start with less sugar and sweeten at the end after you taste it, because the jam concentrates as it cooks. If you need sweetness later, dissolve the extra sugar in a few tablespoons of hot water before stirring it in so it blends without shocking the texture.

2) Use a wide, heavy pan so moisture evaporates faster and you dont have to cook forever. That also helps avoid burning. Keep the heat low, stir often, and if you have one use a heat diffuser or thick-bottomed pot to even out hotspots.

3) For a glossy, low-foam finish add about 1 tablespoon unsalted butter near the end of cooking and skim any foam off the surface as it rises. The butter calms the foam and gives a nicer sheen without changing flavor much.

4) Don’t toss the vanilla pod or plum pits. Dry the used pod and tuck it into a jar of sugar for instant vanilla sugar, or steep it in vodka for extract. Freeze small portions of finished plum butter in silicone molds or ice cube trays for quick future use.