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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.
Fruit butters are a great way to take fruit at their peak of freshness and turn them into something that can be used long after their season ends.
I love making plum butter, (like my vanilla bean plum butter).
They’re so versatile too! One of my favorite ways to use them is in my vanilla bean plum butter crumble bars.
The added cinnamon and allspice from this spiced plum butter will transport you directly to Christmas day.
Trust me, you’re going to love using this warm and cozy spiced plum butter in everything!
Ingredients for spiced plum butter
- Sugar plums – I’ve used sugar plums, but feel free to use your favorite variety.
- White sugar – To add sweetness and help develop the plum butter.
- Spices – Cinnamon and allspice complement the tart and sweet plum flavor.
Types of plums
In your local grocery store or farmers market, you may notice there is quite a variety of plums!
Black, Pluots, and Red plums to name a few.
Some of these varieties are a little more tart than others, or some of their skins are tougher (like Black plums) than others.
Overall though, they are interchangeable, and you can feel free to use your favorite variety in this spice plum butter recipe.
Different spices
Here I’ve used cinnamon and allspice, but there are others you could use as well.
Cardamom, clove, and nutmeg would be great choices as well.
All of these are warm and Christmassy aromas and will work well when paired with the plums.
Storage and leftovers
This spiced plum butter can be stored in a clean jar with a tight-fitting lid, in your refrigerator for up to 2 weeks.
It’s important to remember that we did not process these jars to be shelf-stable, so they must stay in the refrigerator so they don’t spoil!
More jams and fruit butter recipes
- Looking for something traditional? Try my Vanilla Bean Strawberry Jam
- Craving something sweet? Try my Vanilla Honey Peach Butter
- Want more plums? Try my Vanilla Bean Plum Butter
- Love all things strawberry? Try my Strawberry Freezer Jam
Spiced Plum Butter
Ingredients
- 3-1/2 pounds plums
- 1-1/4 cups sugar
- 3/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
Instructions
- 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 of 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 the 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 an airtight container.
- I did not process (as in hot water bath canning) this fruit butter so you must keep this stored in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
yeah, so i’d swap the amounts of cinnamon and allspice, but regardless, this is a lovely batch of fruity spread!
This looks so good and so do-able. I have some plums and I want to go home and make it right now!
This looks yummy!! I see, i think all spice does the trick
oh this looks delish!
i recently made a cranberry/mango/orange chutney and i love all the TJs fruit butters…i need to try this during the summer during plum season!
I have about 20 lbs of Italian and Brook plums that I need to process (jelly, plum butter, wine or liqueur). Can a blender be used in place of a food processor and can one use a slow cooker for the long cooking process? Your recipe sounds tasty.
Hi Cleveland. I think a blender would work fine. Also, a slow cooker would probably work as well too. It might take longer but if you have all day it should work. Let me know how it works out if you use your slow cooker. Thanks!
I’m making this right now and it smells heavenly. I subbed honey for the sugar so we’ll see how that turns out…fingers crossed! I’m wondering how long you think this will keep in the fridge?
I kept mine in the fridge for a few months. It was totally fine and tasted delicious 🙂
Kind of bummed that I don’t have any plums left to make this!
And to the commenter above who asked about using honey (it won’t let me reply directly to her): honey will probably work just fine, but it might not last quite as long in the fridge!
Can you freeze it?
Hi Meryl! I have never froze this specific recipes but I’m assuming it would freeze just fine. I have frozen other fruit butters before and they turned out fine. If you do it please come back and let me know how it turns out.
Do you think it could be frozen.? It looks delish!!
Hi Terry! I think it probably freeze well. I have never done it but I do often times freeze other fruit butters and they turn out fine. If you do it let me know how it turns out 🙂
Just made a big batch of this and not only does it look jewel like in the jars but it is delicious! Especially good on homemade scones with whipped cream. Great recipe.
Hi Jeannie! I’m so glad you like it 🙂