Plum Butter (Pflaumenmus)

Name: Plum Butter (Pflaumenmus)
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 96 servings
Ingredients: 6 pound Italian plums; 4 cups sugar; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves

User Reviews

4.8

126 reviews

Excellent

Prep Time
10 mins
Cook Time
10 hrs
Total Time
10 hrs 10 mins
Servings
96 servings
Calories
45 kcal
Course
Condiments

Plum Butter (Pflaumenmus)

Nevaeh Sloan

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Made in the slow cooker for an incredibly deep, rich, and caramelized flavor, this plum butter is delicious on bread, scones, muffins, waffles and more!

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Ingredients

Servings

6 pound Italian plums ,halved and pits removed
4 cups sugar ,or combination of white and brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

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Instructions

Place the plums in the slow cooker. Stir in the sugar, cinnamon and cloves. Cook either on LOW for at least 10 hours or on HIGH for at least 4 hours until the plums are very soft.Use an immersion blender (or transfer to a blender, puree and return to the slow cooker) to puree the plum butter until smooth. If you prefer it a little chunky, blend until the desired texture is achieved.
Continue to simmer the plum butter, this time with the lid opened, until the plum butter is reduced in volume to a spreadable texture, approximately 5-6 more hours on LOW or 3-4 hours on HIGH. (Note: The longer you simmer the plum butter the more deeply caramelized it will be. If you're going to simmer it for a much longer time, I recommend doing so on LOW to prevent burning. I’ll often simmer it with the lid closed for up to 20 hours and then open the lid, puree it, and simmer for another 5-6 hours until thickened.) Once it's reached the desired consistency, taste it. You can add more sugar at this point if you prefer and let it simmer until the sugar is dissolved.
For Canning: Pour the hot plum butter into sterilized jars leaving 1/4 inch headspace. Wipe the rim and secure the lids. Boil in a water bath canner for 10 minutes. Remove the jars and let them sit undisturbed for 24 hours before transferring them to a cool, dark place for long-term storage. Will keep opened in the fridge for up to 2 months.Makes approximately 4-5 pints depending on how long you cook and reduce the plum butter.
Spread this on toast, bagels, muffins, incorporate it into your favorite BBQ sauce or savory chicken/pork glaze.