We were suspicious that our plum tree would not bear fruit this year, so last year I made enough plum jam to get us through two seasons. So when I was surprised by another bumper crop of plums, I had to think of a way to use them up. This recipe for blueberry butter inspired me to try to work up a plum butter.
When I was in college, I once had the great idea to make apple butter for cheap Christmas presents. It was a disaster. I had to move out of that apartment to avoid the splattery mess that I had made. Scarred from that experience, I was naturally intrigued by the idea of making fruit butters in a slow cooker instead of on the stovetop. There’s a lot of interesting suggestions out there, but I couldn’t find one for plum butter. I looked around, read a few different sources, and decided to come up with my own recipe. Using advice from Stocking Up on the processing part, I feel happy enough with the results that I’ll probably never make plum jam again. My plum butter is thick and spunky. I have been enjoying it on toast alone or mixed with fromage blanc.
Makes 4 cups of plum butter.
about 3 1/2 pounds of plums
1 1/4 c. sugar
1 tsp. vanilla
- Wash plums, cut into halves, and pit. My plums were rather small. If you have large ones, you might want to quarter them, but I don’t think that it will matter in the end.
- Place the sugar and plums in your slow cooker. Stir. Leave this mixture to cook for 16 hours. Stir whenever you think of it. I began my butter about 7pm. I stirred it a few times and then left it unattended overnight.
- Add vanilla. Based on advice in Stocking Up, flavorings for fruit butters should be added at the end. Cinnamon might be a nice pairing here, but I decided mine was potent enough without it.
- Process in a hot water bath for ten minutes. For canning advice, go here.
- Remove jars to a flat rack to cool.