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.
Plum Butter
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
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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I can see how you could eat most of this with just a spoon! Looks delicious and the color is beautiful!
Never stop being a product junkie!
Love this recipe. So simple and delicious.
I’d so dig into the jar with a spoon too.
On crusty bread with ricotta? My mouth is watering! That sounds wonderful. I don’t fault you at all for eating it with a spoon either. ;)
Would you believe that as I was reading the list of ingredients, I drooled a bit? I did. I LOVE this! I’m also IN LOVE with the photos. SO Beautiful!
I’ve never been much for apple butter, but plum is a different story. Yum! I know what you mean about stocking up on things for fear that they’ll become unavailable. I buy Beaufor extra strong mustard by the four pack. I’ll have to try the one you’ve suggested too – I cracked up that the list price is $99.
Beautiful and simple. Thank you for reminding me how easy it is to make your own jams and spreads. Love the addition of cinnamon and allspice. Sounds like a delicious combination. Great photos too!
I want to spoon this butter right into my mouth–forget the toast!
i have never heard of plum butter and it using honey, this sounds wonderful.
This is just so stunning!! Plums hold a special place in my heart thanks to my grandma – so this will get made VERY soon!!
Sounds delicious. Almost instantly had the taste of plums and cardamom in my mouth just seeing the title. Maybe I’ll try this replacing the cinnamon and allspice with course ground cardamom.
I thought about adding cardamom! I think that would be wonderful.
would love to just slather this on a big toasty bagel right now! It looks incredible and perfectly rich and sweet
Um, yes! yes, yes, yes! I want to slather this all over everything.
How long will this last in the fridge?
Since there are no preservatives I would try to use it within a couple of weeks. However, you could also can the plum butter in jars which would extend the self life by months.
I think I’d drizzle this over vanilla ice cream :)