Fall weather is here and I’m not gonna lie to you…this makes me excited because I love all things fall…well except pumpkin. I know, I know…everyone goes cray over that stuff but I just think it’s overplayed. I’ve ranted on this subject before and y’all know i’m okay with the occasional pumpkin loaf or muffin…but drinking it in coffee creamer or a latte is over the line.
Any way, i’m already seeing all things halloween and Christmas at Costco and everywhere I look it seems like there are pumpkin recipes coming out the waazo. I normally go on an apple kick during fall and try to make as many apple related recipes as I can but this year, i’m changing it up. I’ve been experimenting with this little gem and am pleased to finally share it with you all.
A few years back, I shared my recipe for crock pot apple butter. It was easy, delicious and made my kitchen smell AWESOME to the MAX! I was thinking I should make a big batch of this when my fave apples are in season and then I happened to glance at a big bag of italian prune plums I had sitting on the counter and that’s when it hit me…why not try to make some Plum Butter?? Well…I did it, made a few small test batches and then I went hard and made a larger batch so I could be all stocked up for fall and winter.
I have to say, this requires minimal ingredients and is super easy to make. The only thing is that it’s a bit time consuming so I would recommend making this on one of those lazy cold days or evenings when you have nothing going on as it takes about 2.5-3 hours to complete. *One of these days I will try it in my crockpot as i’m sure it would work too.
Let’s begin…First you will want to get your plums and cut them in half so that you can remove the pit.
Throw all of those delicious plums in to your blender and blitz baby blitz. What I love about this is you keep the skins on and thats what gives this plum butter it’s glorious colour. I used my vitamix and was able to puree all those plums into a beautiful liquid.
Now pour the plum mixture in to a large pot, add sugar, cinnamon, (ginger or pumpkin pie spice if you would like…I find it adds a bit of extra zing but it’s totally fine with just cinnamon) and lemon juice (relax…store bought it perfectly fine).
Give it a stir and place on high heat until it starts boiling. Reduce heat down to medium low and just let it slowly bubble away. For the first hour, you don’t have to watch it too much, you just need to stir occasionally.
After an hour, you will want to stir more frequently as it starts to thicken up. at least a stir every 20 minutes or more. Its going to thicken up big time so be patient and you will know when you hit the sweet spot. If you don’t, you basically want the mixture to be thick enough to stick to your spoon without falling off.
Once it’s ready (at approximately 2.5 or 3 hours), you can either place in freezer jam jars and place in the freezer or you can decide if you want to can the mixture in glass mason jars using a water bath canning method. If you decide to do some water bath canning, use sterilized glass jars, follow the instructions for food safety and take altitude in to consideration. I don’t profess to be a canning expert so imma let you choose your own adventure on this one. I’m routing for you champ…you got this.
I use this on toast, breads, as a filling for sandwich sugar cookies, oat bars, on pancakes and as an accompaniment for scones. I will also confess that I love this stuff so much that I might have just cracked a jar and ate a few spoonfuls…whatevs, don’t be judging…we only want love here.
Plum Butter Recipe-Makes 6-7 250ml jars
- 16 cups of Italian plums, pits removed.
- 4.5 cups of granulated sugar (use 5 if your plums are green on the inside as they might be super sour)
- 3 Tbsp of Lemon Juice
- 2 tsp of cinnamon (more if you like it)
- 1 tsp of either ginger or pumpkin pie spice
- Place your plums in a blender and blitz until all skins and flesh are blended together in to a fine puree. (I had to do 8 cups at a time as they wouldn’t all fit in the blender at once so I did this twice)
- Place pureed plums in to a large pot
- Add the remaining ingredients and stir
- Bring to a boil and then reduce the mixture down to a simmer for the next 2.5 to 3 hours, stirring minimally during the first hour and then after that, every 20 minutes or so as the mixture thickens up.
- The plum butter will be ready when it is thick enough to stick to the back of a spoon.
- Place in glass jars and preserve through water bath canning or in jars in your freezer
Hope you like this tasty little fall recipe. I just want to put on a sweater, make a cup of tea and enjoy a wee scone with this plum butter because it’s the perfect recipe for being cozy.