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Plum Butter
Recipe Summary
Yield: Makes 3 1/2 cups
Ingredients
Ingredient Checklist
3 1/2 pounds plums
1 1/4 cups sugar
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Gallery
Plum Butter
Recipe Summary
Yield: Makes 3 1/2 cups
Gallery
Plum Butter
Plum Butter
Plum Butter
Recipe Summary
Yield: Makes 3 1/2 cups
Recipe Summary
Yield: Makes 3 1/2 cups
Yield: Makes 3 1/2 cups
Makes 3 1/2 cups
Ingredients
Ingredients
- 3 1/2 pounds plums
- 1 1/4 cups sugar
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
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 mill or food processor.
Rinse saucepan and return puree to pan along with cardamom 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.
Reviews (3)
Add Rating & Review
123 Ratings
5 star values:
24
4 star values:
32
3 star values:
35
2 star values:
22
1 star values:
10
Reviews (3)
Add Rating & Review
123 Ratings
5 star values:
24
4 star values:
32
3 star values:
35
2 star values:
22
1 star values:
10
Add Rating & Review
123 Ratings
5 star values:
24
4 star values:
32
3 star values:
35
2 star values:
22
1 star values:
10
123 Ratings
5 star values:
24
4 star values:
32
3 star values:
35
2 star values:
22
1 star values:
10
123 Ratings
5 star values:
24
4 star values:
32
3 star values:
35
2 star values:
22
1 star values:
10
- 5 star values:
- 24
- 4 star values:
- 32
- 3 star values:
- 35
- 2 star values:
- 22
- 1 star values:
- 10
Martha Stewart Member
Rating: 5.0 stars
09/07/2020
Very good! My grandma (who makes lots of jams and jellies) suggested stirring every 15 minutes for the second step, which worked out well (and was much less work then the very 3 I interpreted "stir frequently enough to prevent scorching" as. :D)
I also added some lemon juice and zest, so it was just the slightest bit sour and could've used a little more sugar, though I didnt actually measure the plums and just kinda guessed, so that could be the issue making it sour too.
Martha Stewart Member
Rating: 5.0 stars
09/07/2020
Very good. My grandma (who makes lots of jams and jellies), suggested stirring every 15 minutes for the second step, which worked out quite well (and was a lot less work then the every 3 minutes I thought would be the equivalent of "frequently enough to prevent scorching" :D)
Martha Stewart Member
Rating: Unrated
03/20/2009
Yum! I wasn't expecting how delicious this would be. I like it on toast or French bread.
Martha Stewart Member
Rating: 5.0 stars
09/07/2020
Very good! My grandma (who makes lots of jams and jellies) suggested stirring every 15 minutes for the second step, which worked out well (and was much less work then the very 3 I interpreted "stir frequently enough to prevent scorching" as. :D)
I also added some lemon juice and zest, so it was just the slightest bit sour and could've used a little more sugar, though I didnt actually measure the plums and just kinda guessed, so that could be the issue making it sour too.
Rating: 5.0 stars
Very good. My grandma (who makes lots of jams and jellies), suggested stirring every 15 minutes for the second step, which worked out quite well (and was a lot less work then the every 3 minutes I thought would be the equivalent of "frequently enough to prevent scorching" :D)
Rating: Unrated
03/20/2009
Yum! I wasn't expecting how delicious this would be. I like it on toast or French bread.
Rating: Unrated
All Reviews for Plum Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Plum Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
