Plum Butter

Prep Time:
10 mins

Cook Time:
6 hrs 45 mins

Additional Time:
12 hrs

Total Time:
18 hrs 55 mins

Servings:
32

Yield:
4 (half-pint) jars plum butter

Ingredients

Directions

Place plums in a large stockpot; add enough water to cover bottom of the pot. Cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Cool at room temperature for 2 hours.

Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 8 hours to overnight.

Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 2 hours.

Bring plums to a boil; add sugar. Reduce heat; simmer until thickened, about 15 minutes.

Meanwhile, inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until plum butter is ready. Wash new, unused lids and rings in warm soapy water.

Pack plum butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.

Remove jars from the stockpot; rest, several inches apart, until cooled. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

Editor’s Note:

For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude and the size canning jars used.

Nutrition Facts (per serving)