This homemade plum butter (also known as Pflaumenmus) is made by slow cooking plums, spices and sugar until it reaches a thick spread is absolutely to-die-for.
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Pin ItPlum Butter Ingredients
- Fresh Plums: White Italian prune plums are best for plum butter because of their low water content, high sugar and ‘wine-y’ flavor, any red or black plum will still work great.
- Sugar: White granulated sugar.
- Cinnamon: Vietnamese cinnamon is best (has by far the best flavor!).
- Ground Cloves (optional): This is optional, but imo an awesome addition for a tastier plum butter.
How to Make Slow Cooker Plum Butter
- Combine the Ingredients. Add the sliced plums, sugar, cinnamon, and cloves (if you’re using them) to the slow cooker. Give everything a good stir so the plums are evenly coated and the sugar starts to draw out some of their juices.
- Cook Slowly. Cover with the lid slightly ajar and cook on Low for about 8 to 10 hours, stirring once in a while, until the plums are soft and the mixture has thickened nicely. Blend it until smooth and silky.
- Thicken and Store. If it still looks a bit runny, cook it uncovered for another 30 to 60 minutes until it reaches the consistency you like. Spoon it into clean, sterilized jars and let it cool completely before sealing. Keep it in the fridge for up to three weeks.
(You also like: Crockpot Pear Butter)
Storage and Freezing Instructions
To Store: Sterilized jars, fridge up to 3 weeks. Stir before serving.
To Freeze: Cool butter, pack in freezer containers (leave space). Freeze 3 months. Thaw in fridge.
What to Do With Plum Butter
I generally like to make apple butter and peach butter more often (as I just prefer that taste profile).
However, when plums are in season and at their best, I do love making a good big batch of plum better, as there are a lot of foods to enjoy it with.
- Goes incredibly well with almost any cheese! My favorite is to add it to homemade jalapeno cream cheese spread (as the tart + spicy just works so well together), but it also pairs well with goat cheese, brie, blue cheese, buratta and ricotta.
- Smear it on a donut! I know this may sound like an odd paring, but trust me, when added on top of a more simple donut like these creme brulee donuts or puff pastry donuts, or just plain old raised glaze, it adds a lot of balance and will bring your donut eating experience to the next level.
- Top it on pancakes or french toast! I don’t know why, but I just LOVE this cinnamon plum butter on pancakes, french toast and crepes, especially these applesauce pancakes (they’re just too plain without it), this fluffy french toast and these peanut butter pancakes (it makes them taste like a PB&J, but in pancake form!).
More Good Crockpot Fruit Butter Recipes
Fruit Butter Recipes
Crockpot Apple Butter
Fruit Butter Recipes
Pear Butter
Fruit Butter Recipes
Slow Cooker Peach Butter
Fruit Butter Recipes
Slow Cooker Strawberry Butter
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Pin ItCinnamon Plum Butter (Pflaumenmus)
Ingredients
- 3 pounds plums, pits removed and sliced
- 2 cups sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves, optional
Instructions
- Place the sliced plums in a slow cooker.
- Add the sugar, cinnamon, and cloves if using.
- Stir to combine.
- Cook on Low for 8–10 hours, lid slightly ajar to let steam escape, stirring occasionally.
- Blend the mixture with an immersion blender until smooth.
- Cook uncovered for another 30–60 minutes if a thicker texture is desired.
- Transfer the hot plum butter to sterilized jars.
- Cover with lids and let cool completely.
- Refrigerate up to 3 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
