My Brooks plum tree produced tons of plums last year and left me with more than I knew what to do with. I ended up making plum smoothies for breakfast, freezing some, giving some away, selling some to the nearby farm stand and made two batches of plum butter. My cardamom plum butter recipe is also on my blog.
For this recipe I wanted to try using a slow cooker as I’ve seen many use this method for making butters but I have to admit, I do not prefer this method. Even after 8 hours in the slow cooker the butter seemed as thin as when I put it in. I was running out of day light and decided to scrap that method and finished it off on the stove top which took another couple hours to finally thicken to my desired consistency. So I don’t think I’ll be using that method again in the future.
Fruit butter can be used for a lot of things whether it’s spread on toast, slathered on pancakes, spread on your sandwich, baked in cookies or as I’ve done most recently, spread on Lesley Stowe Raincoast Crisp crackers with cheese. I got this package of cranberry hazelnut crisps from IFBC this year and they are some of my favorite crackers. They are indeed crispy and are perfect topped with fruit and cheese. They even make a few “wheat free” crackers made with oat flour.
I created a video this time showing each step of the process including the canning of the plum butter.
Recipe: Honey Apple Plum Butter
Yield: approximately 8 pint size jars
Total Time: approximately 3 hours
- 90 oz apple/plum purée
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground clove
- 1/4 tsp ground cardamom
- 1 orange, zest & juice
- 1 3/4 cup honey
- 1 orange, zest & juice
- Cut plums in half and remove seeds. Peel and core apples. Add plums and apples to blender in batches and blend until you have 90 oz of purée, adding water if needed
- Add all ingredients to a bowl, stir and refrigerate for a couple hours or overnight to allow flavors to meld.
- Taste the mixture and add more honey, spices and/or plums if you’d like.
- Pour the pixture into a large sauce pan and bring to a gentle boil and then reduce to a simmer. Or heat on low in a slow cooker for hours and hours and hours. If it doesn’t thicken as quickly as you’d like, transfer to a sauce pan to thicken.
- Stir the mixture often and more frequently as it gets thicker. After about an hour you may use an immersion blender to make it more smooth
- Continue cooking for another hour or longer or until desired consistency. You can put a bit on a plate and refrigerate a few minutes to check consistency as it does thicken more when cool.
- Store in the refrigerator for a couple of weeks or process in a hot water bath for 10 minutes for longer storage.
- My batch ended up making about 8 pint sized jarss of butter. You may get more or less depending on how thick you make it.