»Back to Preserves & Pickles
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 lb italian prune plums, halved and pits removed
- Tiny bit of water - just to get the pan started
- Sweetener of choice to taste
How to make it
- Place plums in a small pot and add enough water to keep plums from sticking as juices begin to exude
- Heat over medium high heat until juices begin to boil
- Reduce heat to medium low or low and cook, stirring every 30 minutes at first down to every 10 minutes toward end of cooking
- Cook and stir until plums have broken down and moisture has evaporated
- 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.
- if using stevia wait until fully thickened and removed from heat and slightly cooled
- 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
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: