Plum Butter

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.

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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

Keyword plum butter

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Servings 32 2-tablespoon servings (approximately)

Calories 16

Author Jennifer Farley

Ingredients

US Customary - Metric

• ▢ 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.

Please read my full post for additional recipe notes, tips, and serving suggestions!

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Potassium: 2mg | Sugar: 4g | Vitamin C: 0.6mg | Calcium: 1mg

Recipe Troubleshooting

For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)