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A slice of bread is spread with plum butter. In the background is a spoon sticking out of an open jar of plum butter, surrounded by fresh plums.
Angi Schneider

Easy Plum Butter: A Canning Recipe

5 from 1 vote
Slowcooker plum butter is a tasty way to preserve plums to enjoy all year long. Your family will love the tangy, rich flavor!
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Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 hours
Total Time 10 hours 20 minutes
Yield: 8 half-pint jars
Servings: 40
Course: Sweet Spreads
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 pounds plums
  • 1 ½ cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoons ground cloves

Equipment

Method
 

  1. Wash the plums to remove any dirt on them.
  2. Remove the pits and slice the plums in half.
  3. Put the prepared plums in the crockpot, put the lid on and cook on high for 2 hours.
  4. After the two hours are up, take the lid off the crockpot and turn the temperature down to low. Use an immersion blender to blend the plums until smooth.
  5. Add the sugar and spices and cook on low for 6-8 hours with the lid off. Keeping the lid off will help the moisture evaporate and will thicken the plum butter. I like to stir it every hour or so to make sure it doesn't get to dry on the sides.
  6. Fill the water bath canner about 2/3 full with water. Put it on the stove and bring to a simmer.
  7. Wash the lids and bands and set them aside. Most lid manufacturers no longer recommend putting them in boiling water.
  8. Wash the jars in hot soapy water and rinse well.
  9. Fill the jars with the plum butter, leaving a 1/4 inch headspace - which is the space between the top of the plum butter and the rim of the jar.
  10. Wipe the rims with a clean, damp cloth.
  11. Put the lids on the jars and screw on the bands.
  12. Using a jar lifter, put the jars in the water bath canner. The water needs to cover the jars by at least an inch. If it doesn't, add more hot water to the canner.
  13. Turn the heat to high and bring the water to a rolling boil.
  14. Boil the jars for 10 minutes.
  15. Turn the heat off and let the jars sit for 5 minutes. Using a jar lifter, remove the jars from the canner.
  16. Put the jars on a towel on the counter. Let the jars sit overnight.
  17. In the morning, remove the bands and check the seals on the jars. If a jar didn't seal, put it in the refrigerator to use first. Wipe the jars with a damp cloth and label them. Use within 12 months.

Notes

1. You can use brown sugar, maple syrup, or honey to sweeten the plum butter.
2. You can add other spices such as nutmeg, all spice, cardamom, vanilla, or even lemon or orange juice to change up the flavor.

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