Spiced Plum Butter

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This sweet homemade spiced plum butter is packed full of summer plums and just a hint of allspice. It’s perfect on toast, biscuits or eaten off a spoon. 

I know I posted a fruit butter recipe on Monday but I had another one waiting in reserves that I had to share with you.  You see, the same day I went peach picking I also went sugar plum picking.  I had never picked plums before so I had no idea what to expect.  Since the trees has just ripened I was lucky enough to be able to pick a lot of fruit from the ground.

They had cute ladders set up to climb into the trees but there was no way I was doing that.  I was alone, and I pictured myself falling from the ladder and trying to scream in an empty orchard where no one would hear me.  Very much like the “I have fallen and can’t get up” commercials.

Anyway, I left the farm with over five pounds of plums and no idea what to do with them.  They were delicious to eat but after a few days I was a bit plumed out.  I finally decided to make another fruit butter. My new favorite food.  The butter is flavored with cinnamon and allspice and taste likes Christmas in a jar.  How can you not love that?

Spiced Plum Butter

This sweet homemade spiced plum butter is packed full of summer plums and just a hint of allspice. It's perfect on toast, biscuits or eaten off a spoon.

Yield: 3 1/2 cups

Prep Time: 40 minutes

Cook Time: 3 hours

Total Time: 3 hour 40 minutes

Ingredients:

3-1/2 pounds sugar plums
1-1/4 cups sugar
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon

Source: Adapted from Martha Stewart

Directions:

Split plums in half, remove pits, and cut into 1 1/2 inch pieces. Do not peel.

Place in a 6 quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes.

Remove from heat, puree fruit and liquid in a food processor.

Rinse saucepan and return puree to pan along with allspice and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2-1/2 to 3 hours. Remove from heat and let cool. Store in airtight container.

I did not process (as in hot water bath canning) this fruit butter so you must keep this stored in the refrigerator.