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Plum Butter

We have a european plum tree, Italian Prune plum, that produces many pounds of beautiful fruit every summer. I give away any to people who stop by during the season, but there is still so much fruit to use. Since I don't like to use sugar, I'm always looking for ways to use fruit in unconventional ways. I found a polish recipe for plum butter which is excellent because you cook the fruit alone until you reach a very thickened consistency before adding any sweetener. Then you add sweetener to taste. If made in small batches, this is one we can use. Now I wash and cut the fruit, then freeze it until I want the plum butter. Perfect!

What you need

  1. 1 lb. italian prune plums, damson plums or other european plums (about 15-18 plums)
  2. tiny bit of water - no more than 1/4 cup and add additional in small amount if needed
  3. Sweetener of choice

How to make it

  1. Cut plums in half and remove pits (these plums are freestone so this is easy)
  2. Place plums in a small heavy bottom pot and add 1/4 cup water
  3. Turn heat on medium to medium-high - plums will begin to exude moisture which will mix with the water
  4. When the liquid is boiling, reduce heat down to medium-low and continue cooking slowly reducing heat to low stirring every 30 minutes or as needed to prevent sticking
  5. As the fruit breaks down you will need to stir more frequently
  6. When there are no large chunks of fruit remaining, stir and taste
  7. If you plan to use agave, honey or sugar, you can add a bit now and stir it in - at next stirring taste again to see if it's sweetened enough*
  8. Continue cooking until a small amount of the mixture on a spoon sticks to the spoon when turned upside down - this is plum butter and you can turn off heat and allow to cool
  9. -->*If using a stevia powder or product, add it when the mixture has cooled slightly - 1 tsp. pure stevia = 1 cup sugar

Tip: Add about half the amount of sweetener you think you need to start. Taste and add in small amounts so as not to over-sweeten.

This will make 1/2 - 1 pint of finished product. Keeps in the refrigerator for up to 2 weeks or can be frozen for 1 year.

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