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5 from 1 vote

Spiced Plum Butter

Ingredients

  • 4 pounds Italian prune plums
  • 2 cups sugar
  • 1 cinnamon stick
  • 2 whole cloves

Instructions

  • Pit and quarter the plums and put them in a heavy 4-quart pot. Add the sugar, the cinnamon stick, and the cloves. Stir well and let sit overnight or four 8 hours.
  • The next day, heat the oven to 350 degrees. Put the pot, unlidded, into the oven and cook for 2 hours, stirring the mixture occasionally.
  • Sterilize the glass jar and lids in boiling water.
  • When the plums have broken down and the liquid has reduced to a thick jam, remove pot from the oven and fish out the cinnamon stick (if you can find the cloves, fish them out too).
  • Puree the jam with an immersion blender until it resembles a fruit butter, and then fill the sterilized jars with the hot puree, screw on tops and immediately turn the jars upside down. If you prefer a jam with discernible chunks of fruit, however, don't puree the jam; simply ladle the hot jam into the sterilized jars.
  • Let the jars cool complete before turning the right side up again and labeling them. The jam will keep for at least a year.