Plum Butter

Homemade small batch plum butter has no refined sugar and is easy to prepare at home!

Homemade small batch plum butter has no refined sugar and is easy to prepare at home!

I’m a product junkie. It’s a habit I’ve somewhat successfully quelled over the years but it still gets me from time to time. When I try a beauty product or food condiment that I really love, it’s an effort not to stock up by the case for fear that I might not always have this beloved product available to me when I want it.

Homemade small batch plum butter has no refined sugar and is easy to prepare at home!

I developed two such product attachments when we were in Europe this summer: a mustard and a honey. I have not yet tried combining these two ingredients to make honey mustard. Oddly enough, the idea didn’t occur to me until I began writing this post. Guess I know what I’ll be making next.

Homemade small batch plum butter has no refined sugar and is easy to prepare at home!

The mustard is pretty cheap on Amazon but I have yet to find the honey for sale at a reasonable price. It’s a creamed honey that’s very smooth and creamy with a delicate flavor. I’m going to start seeking out other German honey brands to see if I can find a good match. Because I am already more than halfway through my precious jar.

Homemade small batch plum butter has no refined sugar and is easy to prepare at home!

I used my German honey in this plum butter and pretty fantastic. The final product has a beautiful color, a sweet and tangy flavor and it smells amazing. I am not ashamed to admit that I ate a lot of this jar with a spoon. I also enjoyed it on fresh crusty bread and mixed with a bit of skim ricotta. Plums will be gone soon, folks. Make this NOW.

Homemade small batch plum butter has no refined sugar and is easy to prepare at home!

Plum-Butter
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Plum Butter

Homemade small batch plum butter has no refined sugar and is easy to prepare at home!
Course Condiments
Cuisine American
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 32 2-tablespoon servings (approximately)
Calories 16
Author Jennifer Farley

Ingredients

  • 4 - 4 1/2 pounds plums, pitted (see note)
  • 1 orange or 2 clementines
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup honey (can be adjusted according to taste)

Instructions

  • In a blender or food processor, puree the plums. If they are firm, chop them up first.
  • Push the plum puree through a food mill or fine mesh strainer and discard the skins. Add the puree to a dutch oven or heavy bottom saucepan.
  • Use a vegetable peeler to peel 4 large strips of zest from the orange or clementines. Juice the fruit and add 3 tablespoons of juice to the pot along with the zest. Stir in the vanilla, cinnamon, allspice and honey.
  • Bring the mixture to a boil, stirring periodically, and then turn the heat down to a simmer. Cook for 75-80 minutes, uncovered, and use tongs to remove the zest after 20 minutes. Stir frequently, scraping a heat proof spatula against the bottom of the pan to make sure nothing sticks.
  • Allow to cool and then store in the refrigerator.

Notes

Less ripe plums are often more tart while ripe plums are more sweet. For a nice flavor balance, use a mixture of both ripe and semi-ripe plums. If you use all ripe plums you might want to use less honey (and possibly a tablespoon or two of fresh squeezed lemon juice for tartness). If your plums are very tart to begin with, add more honey to taste.

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Potassium: 2mg | Sugar: 4g | Vitamin C: 0.7% | Calcium: 0.1% | Iron: 0.1%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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