Plum Butter (Pflaumenmus)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 hrs
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Total Time
10 hrs 10 mins
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Servings
96 servings
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Calories
45 kcal
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Course
Condiments
Plum Butter (Pflaumenmus)
Description
Plum Butter begins with halved, pitted plums combined with sugar and warming spices like cinnamon and ground cloves. The mixture is cooked in a slow cooker on low or high heat depending on desired timing, allowing the plums to become very soft. After initial cooking, the fruit is pureed to a smooth or slightly chunky texture according to preference.
The butter is then simmered uncovered to reduce moisture and reach a thick, spreadable consistency. Longer simmering enhances the caramelization and deepens the flavor without burning when kept on low heat. This concentrated plum spread is ideal for toast, baking, or as a condiment and keeps well refrigerated.
The recipe allows adjustment of sugar levels after tasting the reduced butter, letting the cook tailor sweetness to personal liking. The process produces a richly flavored fruit butter with a smooth, velvety texture and warm spice notes.
Ingredients
- 6 pound plums halved and pits removed, Italian
- 4 cups sugar ,or combination of white and brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cloves ground
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 96servings
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 45kcal | 2% |
| Carbohydrates | 11g | 4% |
| Potassium | 44mg | 1% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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