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Plum Butter


A thick, tart plum butter - perfect for spooning over ice cream, serving with baked fruit or smothering a thick pork chop!

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Rate this recipe 4.3/5 (10 Votes)


  • 8 lbs plums, halved with pits removed
  • 1 organic lemon, juiced
  • 1/4 cup local honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup filtered water


Servings 3


Step 1

In a large pot, bring ingredients to a boil and cook until plums are soft, about 20 minutes.
Remove from the heat and carefully pulse with an immersion blender until smooth.
Return to heat, lower the heat and continue to cook. Stirring often to prevent scorching. Cook until thick, about three hours.

For canning: Pour, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps. Process 15 minutes {pints} in boiling water bath. Let cool overnight before checking seals.
For refrigeration: Transfer to Mason jars and let them come to room temperature before covering and refrigerating.

Makes about 3 pints
Storage: If not canning, keeps for one month in the fridge or up to six months in freezer {be sure to leave room for expansion}.

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