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.
Recipe update (7/13):
I made this recipe this year with beautiful, juicy yellow plums. Because they were so wet, I found that cracking the crockpot lid open was essential. Lay a wooden spoon across one side to create a little vent for the moisture to escape. I also found that it took almost exactly 24 hours to cook down. I stirred often towards the end of the time. The plums were clingstone, so the pits were a little more difficult to deal with. I skimmed them out after it had cooked down a bit and wound up putting it through the food mill. I did this and let it cook for about an hour more. This was a lot more fussier than the original recipe, but had great results. Many thanks to all the commentors below who shared their experiments.