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.
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.
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.
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.
- 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)
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email firstname.lastname@example.org. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.