Side Dish Sauces and Condiments Canning and Preserving Recipes Fruit Butter Recipes Plum Butter 4.7 (3) 3 Reviews 2 Photos A delicious fruit butter to spread on warm bread, toast, or scones, or use it on a sandwich or a sponge cake. A lovely way to preserve the flavor of local plums for enjoyment year-round. Submitted by 1-800-FLOWERS Updated on December 26, 2022 Save Rate Print Share Close Add Photo 2 Prep Time: 10 mins Cook Time: 6 hrs 45 mins Additional Time: 12 hrs Total Time: 18 hrs 55 mins Servings: 32 Yield: 4 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 32 servings 4 ½ pounds plums, pitted and diced ¼ cup water, or as needed 1 cup white sugar Directions Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours. Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight. Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours. Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes. Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. I Made It Print Nutrition Facts (per serving) 54 Calories 0g Fat 14g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 54 % Daily Value * Total Fat 0g 0% Sodium 0mg 0% Total Carbohydrate 14g 5% Dietary Fiber 1g 3% Total Sugars 13g Protein 0g 1% Vitamin C 6mg 7% Calcium 4mg 0% Iron 0mg 1% Potassium 101mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.