Plum butter

With an abundance of plums at the market, the timing couldn’t be better! I do like doing this with greengage plums best because then you get more of a jam than a butter, presumably because of higher pectin levels. But now that we’ve got only red and black plums left, it still works beautifully.

I made this with a mixed batch of Santa Anna and black plums because that was what was handy! But with fresh ingredients, you can’t go too far wrong.

14-16 plums

Water to cover

2-3 Tablespoons of agave/other sweetener

Wash plums and cut out bad spots. Pull off stems. That’s it. I don’t stone them because, well, it takes too long.

Put plums in a big pan with water to cover. Cover with a lid, boil like mad for 30 min.  Uncover, simmer….and simmer….and simmer.  After a few hours, you’ll have mush and you can just fish out the pits.

When you’re getting a pretty thick plum soup (applesauce texture), make sure the heat is on low, add in the sweetener and stir every 5-10 min.  When it’s beginning to caramelize on the bottom, you’re done. Allow to cool before sticking in your mouth spooning into jars.

Great by the spoon, on crackers, thin it a bit for a sauce for broccoli, chicken, etc.

I’m submitting this recipe to Wellness Weekends over at Diet, Dessert and Dogs. Head on over to find other yummy recipes!

I am ALSO linking up to Gluten Free Friday Recipes over at Vegetarian Mamma, because I didn’t even know about y’all until now! There are so many new gluten-free events in the blogosphere and it’s always great to learn about something new. Head on over and spread some love!

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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5 Responses to Plum butter

  1. Fruit butter is a wonderful thing! Your plum butter looks terrific, Cheryl. I bet you could make it in the slow cooker, too.

    Shirley

  2. YUMM I love fruit butter! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
    Thanks, Cindy

  3. Thanks, Shirley! I always hesitate to use my slow cooker because I hate how hard it is to scrub, but I suspect that will change as soon as Carrie’s new book comes out. =)

    Cindy, thanks for stopping by! Looks like you’ve got a great lineup of recipes cooking over on your site.

  4. Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your recipe to the Gluten Free Fridays board! We had over 110 recipes this week and its still climbing! We hope that you join us next week! Cindy 🙂

  5. Lizzie says:

    Thank you for the recipe! I just made 9 pints of plum butter out of 112 plums and added some cinnamon for some kick. So delicious and as easy as it gets when it comes to canning.

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