Plum butter

Plum butter


7 people made this

About this recipe: A delicious fruit butter to spread on warm bread, toast or scones, or use it to sandwich a sponge cake. A lovely way to preserve the flavour of local plums for enjoyment year-round.


Makes: 3 (300ml) jars

  • 2kg plums, stones removed and diced
  • 200g granulated sugar

Prep:25min  ›  Cook:7hr  ›  Extra time:14hr  ›  Ready in:21hr25min 

  1. Place plums in a large, deep pan. Add a little bit of water to prevent burning. Heat over very low heat and simmer for 2 hours, stirring occasionally.
  2. Once plums have cooked down, remove from heat and set aside for 2 hours.
  3. Place pan back over low heat and cook gently for 2 to 3 hours.
  4. Remove from heat and set aside overnight at room temperature.
  5. The next day, place the pan back over low heat. Cook gently for 2 hours.
  6. Remove from heat and let stand at room temperature for 2 hours.
  7. Place pan over medium heat and bring to the boil. Add sugar and simmer for 15 minutes, till thickened.
  8. Ladle into sterilised jars and seal.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.


Plum butter video
Plum butter video

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