This homemade plum butter recipe is simple to make using just plums, sugar, and a little water, and perfect when spread on warm bread, toast, or scones.
Preparation Time
10 mins
Cooking Time
6 hr 45 mins
Total Time
6 hr 55 mins
Calories
54 Calories
Recipe Instructions
Step 1
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
Step 2
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 3
Place plums in a large stockpot: pour in enough water to cover the bottom of stockpot. Cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Cool for 2 hours.
Step 4
Return stockpot to stovetop over low heat; cook plums gently for 2 to 3 hours more. Cool at room temperature, 8 hours to overnight.
Step 5
Cook plums in stockpot over low heat, stirring occasionally, about 2 hours. Let stand at room temperature for 2 hours.
Step 6
Bring plums to a boil; add sugar. Reduce heat, and simmer until thickened, about 15 minutes.
Step 7
Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
