Incredibly rich and smooth plum butter that will make you rethink ever eating jelly and jams again! Easy to freeze leftovers and a little goes a long ways!
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Do you have loads of plums but not sure how to make use of them all? This is the perfect recipe that is easy to double and triple depending on how much you want leftover to freeze!
I admit that I'm fairly new to fruit butters. I've been an avid jam maker for a while now, but I just got into various butters. This plum butter is one of my favorites! It's so naturally sweet, rich, creamy, and a little really does go a long way!
We recently found 2 more locations near us where we can pick fresh and free plums. Safe to say we definitely took advantage and loaded up! I chose to freeze a bunch whole, which will later be used for more plum butter. For this recipe I used fresh and it turned out incredible.
What Types of Plums to Use
I used a combination of Prune Plums (small and round) and Damsons/Italian Plums (larger and oval).
The prune plums tend to ripen sooner and were much sweeter whereas the Italian were a little firmer. Honestly, it doesn't matter of those 2 plums you use but I can only stand by this recipe with those 2 types!
What Sweetener to Use
Like most of my recipes I've stayed away from refined, white sugars.
I chose to use a combination of Honey and Blackstrap Molasses. Both give rich flavor and a smooth sweetness.
Method for Making Plum Butter
Making fruit butters is fairly simple. The only catch is that you need to stay close by to stir occasionally to avoid sticking, even on low heat. I like to use a chop stick to stir and it helps to scrape the bottom of the pot. A spatula will also work.
- Wash, remove pits, and chop plums (small, medium, doesn't really matter)
- Heat until bubbling and plums are breaking down with a good amount of juice (about 30 minutes)
- Transfer plums to a heat-safe blender or use an immersion blender to blend until completely smooth
- Heat blended plums on low for about 1.5- 2 hours, stirring frequently until thickened
- Transfer to the fridge to continue to thicken as it cools
- Enjoy with pastries (in or on), toast, oatmeal, or smoothies
Try These Similar Recipes
If you liked this recipe you may also like these jams and sauce:
- Plum Freezer Jam with Chia Seeds
- Plum Freezer Jam (refined-sugar free)
- Golden Currant Freezer Jam (refined-sugar free)
- Apricot and Plum Fruit Sauce
Plum Butter (naturally sweetened)
- 6 cups halved plums (washed and pits removed)
- 1 tablespoon raw honey
- 1 teaspoon blackstrap molasses
- 2 tablespoon water
- In a medium-sized, heavy bottom pot (I use Corning Ware), heat on low-med heat for 30 minutes stirring frequently with a chopstick to avoid sticking.
- Use an immersion blender or transfer to a heat-safe blender and blend until smooth.(I use this awesome blender).
- Return to low heat for 1.5 - 2 hours with lid off. Stir occasionally to avoid sticking.
- Transfer to the fridge to thicken and set. Enjoy!
How is this stored? Freezer?
Garden to Griddle
Yes, freezer storage! Without going through the whole canning process it won't last on the shelf. It does last in the fridge for a couple weeks!