Easy Plum Butter

This easy plum butter recipe is made with a sweet variety of plums called Plumsicles. Plumsicles or plumcots, as these plums are also named, are a treat so grab them when you see them in stores between late June and August. Use this plum fruit spread on toast, with a cheese platter, or on top of yogurt or ice cream.

This post is sponsored by Sprouts Farmers Market. I appreciate the opportunity to share recipes made with ingredients from brands I trust and support. All opinions are my own and do not necessarily reflect those of Sprouts Farmers Market. #sponsored

Summer stone fruits bring delight every year. Sweet peaches, vibrant plums, and flavorful apricots are what I reach for most often. Now at Sprouts Farmers Market I can try special varieties like pluots and Plumsicles that are created by cross pollination. The result is a sweet and firm fruit that is ready to eat as soon as you bring it home.

What are Plumsicles?

Plumsicles are amazing little fruits! I received a delivery from HMC Farms and loved their sweet and delicious stone fruit. With a deep purple skin and firm yet juicy interior, Plumsicles are perfect for snacking, baking, and preserving. I plan on adding a bag (or two!) of these beauties to my cart every time I shop at Sprouts while the season lasts through August. Fresh fruit is always a good thing!

Plumsicles are similar in shape and size to traditional plums, although they are sweeter in taste. Check out the photo below. Plumsicles are on the right and red plums on the left. The skin of both are similar, but the Plumsicles are speckled. The inside of my Plumsicles varied from a deep ruby red to red with shades of yellow throughout.

You can use any kind of plum in this recipe– if you have a plum tree that yields pounds of plums then this is the recipe for you!

What is fruit butter?

First, let’s talk about fruit butters– fruit butter is a deeply flavorful fruit spread made with fresh fruit, sugar, and sometimes, spices or other additions which are cooked over low heat. There is no dairy in fruit butter. It is a concentrated reduction of pure fruit combined with a sweetener. 

I’ve made a number of fruit butters and love the aroma while they cook, their sweet taste, and the many ways to use them. If you like this homemade plum butter, you’ll also enjoy peach butter, pear butter, and apple butter.

Ingredients

Plums: Plumsicles are highlighted in this plum butter. You can substitute Italian plums, red, black or even yellow plums depending on what is available. The resulting shade of the plum butter will vary depending on the variety of stone fruit you choose, but all types of fresh plums would taste lovely.

Sugar: Granulated sugar is used in this fruit butter. As types of plum vary in their sweetness, you may want to use more or less sugar. It really is a matter of preference.

Water: A small amount of water is used to coat the bottom of the saucepan to prevent the fruit from burning. Water also helps to dissolve the sugar as you bring the mixture to a boil. The fruit will release a lot of juice as well. 

Additional flavors: Pure vanilla extract pairs nicely with plums. You may add other spices, herbs or flavors to make your own homemade plum butter.

How to make plum butter on the stove top

There are a few methods to make fruit butter. You might use the slow cooker, an Instant Pot, or simply just a saucepan. Today I’ll share how to make plum butter on the stovetop. Follow along with the photos and numbered instructions.

1. First you’ll wash the plums. The beauty of preserving plums is that you don’t need to peel the plums or use a food processor. The skin breaks down and softens as you cook the fruit and purees into a smooth spread. Cut the plums and remove the pits. If the pits don’t pop out easily, do your best to cut around them, using as much of the fruit as possible. Cut the halves into quarters.
2. Place plums (sliced), granulated white sugar, water, and vanilla extract to a large pot.  If you are adding other flavors such as lemon juice, cinnamon sticks or vanilla bean, do so now as well. You’ll bring the ingredients to a boil to dissolve the sugar and to start softening the fruit. Stir continuously at this point.
3. Next, you’ll lower the heat and simmer slowly to reduce the liquid and to concentrate the flavor. Stir often.
4. After about an hour you’ll use an immersion blender or transfer the mixture to a blender to puree fruit mixture until smooth.
5. I find that it is usually necessary to simmer the pureed fruit butter uncovered on low for an additional 20-30 minutes, or until the fruit butter has thickened. Your plum butter is cooked when you can coat the back of a wooden spoon. It will continue to thicken as it comes to room temperature.
6. Ladle the plum puree into clean, small jars. This small batch recipe makes about 2 cups or 2, 8-ounce jars. You may have slightly more or less depending on the consistency of your plum butter. Store the plum butter in an airtight container in the refrigerator for up to 2-4 weeks or freeze for 3-6 months.

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