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Easy Plum Butter

This is based on a polish plum butter, but the method makes it easy to healthify. I prefer to use stevia or agave syrup, but plain sugar or honey are traditional and perfectly acceptable.

What you need

  1. 1 lb italian prune plums, halved and pits removed
  2. Tiny bit of water - just to get the pan started
  3. Sweetener of choice to taste

How to make it

  1. Place plums in a small pot and add enough water to keep plums from sticking as juices begin to exude
  2. Heat over medium high heat until juices begin to boil
  3. Reduce heat to medium low or low and cook, stirring every 30 minutes at first down to every 10 minutes toward end of cooking
  4. Cook and stir until plums have broken down and moisture has evaporated
  5. Butter is done when a small amount on a spoon turned upside down doesn't fall back into the pot

Depending on the sweetener being used, when butter is thickened to your liking - taste fruit then add sweetener slowly.

  1. if using stevia wait until fully thickened and removed from heat and slightly cooled
  2. if using agave, honey or sugar it should go in once butter is nearly finished, but still hot

keeps 2 weeks in fridge or 1 year in freezer

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