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    Home » How to » Slow Cooker Plum Butter: With 4 Variations

    Slow Cooker Plum Butter: With 4 Variations

    September 22, 2018 , Updated September 19, 2024 Maria 34 Comments

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    A pinterest pin for plum butter showing a jar of this purple colored fruit butter,

    There is nothing easier than making this tangy, tasty Plum Butter in your slow cooker. It’s great to use as a spread on breakfast rolls, bread, pancakes or muffins or to swirl into your yogurt or breakfast bowl. A great way to start your day! 

    A close up shot of the swirls of the plum butter in a jar.

    What do you make when you are gifted with twenty-one pounds (!) of Italian prune plums? 

    You make plum butter!

    I cannot tell you how excited I was when my neighbor gave my husband a big box of Italian prune plums. Anyone that has an Italian prune tree growing in their backyard will tell you that when the conditions are right, a mature tree will give you with A LOT of fruit.  My neighbor has two such trees so you can only imagine his harvest!

    An overhead shot of hundreds of Italian prune plums.

    Italian Prune Plums are available from early September to early October. This egg-shaped fruit has deep purple skin with yellowish-colored flesh. When purchasing, always look for firm plums -they’ll need to soften before eating or baking with them. 

    It is interesting to note that these Italian Prune Plums can also be referred to as sugar plums, Jersey plums, Empress plums or Stanley plums. 

    Scientifically known as prunica domestica, these are the plums used to make dried prunes. But that’s not what we are making today! 

    If you have visited this website in the past, you know that I love to make fruit butters. In fact, I have already shared two great fruit butter recipes with all of you:

    • The first is this lightly spiced apple butter, which, I assure you, will have you eating it by the spoonfuls, right out of the jar. 
    • My personal favorite (to date) is this wonderful, simple crock pot recipe for vanilla pear butter. Every year, my pear tree provides me with the opportunity to make dozens of jars of this fruit butter recipe.
    A close up shot of the fruit butter spread on a slice of whole wheat bread.

    Why make fruit butters

    • It’s a great way to preserve an abundance of fruit;
    • It requires only a minimal amount of sugar (sometimes none), especially when compared to jams and jellies;
    • It’s a simple procedure, made even easier when using a slow cooker;
    • They make the best hostess gifts, especially during the holiday period.
    An overhead shot of a loaf of bread,a cup of coffee and plum butter spread thickly on a slice of bread.

    Uses of plum butter

    • It makes a great addition to cheese boards;
    • It’s great to use in baked goods like cakes, quick bread, muffins or crostata; 
    • It makes a wonderful spread on toast and breakfast rolls;
    • It can be swirled into yogurt, oatmeal or breakfast bowls;
    • It can be used as a topping for ice cream or ricotta.

    So, with my recent gift of twenty-one pounds of Italian plums, it was only natural for me to make plum butter. I took advantage of having so much fruit by testing a few flavor combinations. 

    In fact, my experience with making different variations confirmed my belief that you cannot go wrong when making fruit butters. Here are some of my recommendations: 

    A jar of plum butter surrounded by fresh prune plums.

    How to make a great fruit butter

    • Be patient -it’s a slow process. The best fruit butters need to cook on low heat for extended periods of time;
    • Add the spices and sweetener at the end of the cooking process;
    • Combine different fruits to obtain a unique tasting fruit butter;
    • Invest in a slow cooker -it makes the whole process a “hands off” experience and lot less messy 🙂
    In one bowl, the pits of the prunes, in another bowl, the prune halves without the pits.

    How to make the Best Italian Plum Butter

    The first thing we are going to do is to properly rinse the prune plums. Next, we need to slice them in half in order to remove the pit. 

    Pro Tip: A good indicator to determine if the plums are ripe is being able to easily remove the pit from the fruit. 

    Since we will be using about four pounds of Italian Plums for this recipe, I like to place a large empty bowl on a scale. In this way, I can easily see when I reach the desired weight.

    At this point, we are going to do something a little unconventional and roast them.

    So, we need to line a large baking sheet with parchment paper. 

    Pro Tip: Italian plums release a lot of juice, so make sure to extend the parchment paper over to the sides so that none of the cooking juices escape.

    A large baking pan with sliced prunes about to be roasted.

    Spread the sliced prune plums in an even layer on a parchment-lined baking sheet and sprinkle with 1-2 tablespoons of brown sugar. 

    Bake in the oven at 350°F for about 30-40 minutes. Remove from the oven and proceed with any of the following variations:

    A large baking sheet with prunes that have been roasted.

    Variation 1: Remove the skins from the Italian prunes. They should just slip off. If they don’t, put them back in the oven and bake for another 15 minutes or so. Once most of the skins are removed, carefully transfer the skinless prunes and all of their juices to the slow cooker. Add ½ vanilla bean (split lengthwise to release the seeds) as well as three strips of orange peel. 

    Variation 2: Carefully transfer the Italian prunes and all of their juices to the slow cooker, this time with the outer skins. Add ½ vanilla bean (split lengthwise to release the seeds). As an optional flavor enhancer, add ¼-1/2 teaspoon of almond extract at the end of the cooking time.

    Variation 3: Carefully transfer the Italian prunes and all of their juices to the slow cooker (either with or without their skin). Add 4-6 apples (peeled and cut into large chunks). As an optional flavor enhancer, add ¼-1/2 teaspoon of nutmeg at the end of the cooking time to this batch. 

    Variation 4: Carefully transfer the Italian prunes and all of their juices to the slow cooker (either with or without their skin). Add 4-6 pears (peeled and cut into large chunks). Add ½ vanilla bean (split lengthwise to release the seeds) as well as three strips of orange peel. 

    The texture of the plums is shown after an initial cooking period in a slow cooker.

    Once you have chosen one of the above variations, set the slow cooker on high for about 2 hours or until the fruit has totally softened. Remove the vanilla bean and orange peel (if using). 

    An immersion blender is about to transform the plums into a pureed texture.

    With the help of an immersion blender, puree until smooth. If you do not have an immersion blender, transfer the mixture to a food processor and process until you obtain a smooth texture. 

    At this point, notice how the fruit puree has a very high moisture content. We need to continue cooking it in the slow cooker, this time on low. As it can take up to 10 hours for the liquid to evaporate in a slow cooker, this is the perfect overnight recipe.

    There is no need to stir. Just set your slow cooker to low and allow it to do all the work. In the morning, check the consistency and adjust the taste for seasonings and sweetness.

    You can sweeten the tartness of the plums with maple syrup or even honey. I find that the batch I made without the skins required no sweetener. A squirt of lemon juice also balances out the overall taste. As I mentioned, experiment with different flavors… you really can’t go wrong!

    The final thing to do is to ladle the plum butter into sterilized canning jars.

    The slow cooker plum butter can now be processed in a water bath and then stored at room temperature for up to one year. 

    Another option is that once the jars have been filled and cooled to room temperature, they can be frozen for up to one year or refrigerated for up to two weeks.

    A jar of plum butter is set next to fresh plums.

    Recipe origins

    Growing up Italian meant that not only did we have a vegetable garden, but there were all kinds of fruit trees growing in our backyard. Some of these included peaches, pears, apples, figs and naturally a few Italian prune plum trees. 

    I can still envision my mother stirring heaps of prunes in a large pot, trying to cook them down into a jam/butter consistency to make her prune crostata. Needless to say, if you have ever cooked Italian prunes on the stovetop, it can get very messy. 

    Fortunately, I discovered how easy it is to make fruit butters in a slow cooker. 

    Recently, I came across a galette recipe where the plums are roasted before making the filling for the pie. The roasting of the prune plums truly intrigued me.

    I couldn’t wait to try roasting the plums, especially when I received this generous gift. I knew I just had to try this and I’m thrilled with the results. Thanks for the inspiration, Denise! 

    So, if you are still dealing with an abundance of Italian prune plums, I suggest you make any variation of this tangy plum butter recipe… or better yet, make your own variation. I would love to hear about it!

    With its deep blue-purple color and slightly tart taste, your family and friends are going to love this fruit spread! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made this plum butter recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A jar of plum butter is set next to fresh plums.

    Plum Butter

    With its deep blue-purple color and slightly tart taste, your family and friends are going to love this slow cooker plum butter!
    5 from 9 votes
    Print Save RecipeSaved! Pin Rate
    Course: Preserves
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 hours hours
    Total Time: 12 hours hours 15 minutes minutes
    Servings: 48 tablespoons
    Calories: 27kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 4 pounds prune plums sliced in half, pit removed
    • 1-2 tablespoons brown sugar

    VARIATION 1:

    • ½ vanilla bean seeds scraped
    • 3 strips orange peel

    VARIATION 2:

    • ½ vanilla bean seeds scraped
    • ½ teaspoon almond extract

    VARIATION 3:

    • 4-6 apples peeled and chopped
    • ¼ teaspoon nutmeg

    VARIATION 4:

    • 4-6 pears peeled and chopped
    • ½ vanilla bean seeds scraped
    • 3 strips orange peel

    Instructions

    • Preheat oven to 350°F.
    • Line a large baking sheet with parchment paper.
    • Spread the pitless prune plums evenly on the parchment lined baking sheet.
    • Sprinkle the prunes with about 1-2 tablespoons of brown sugar.
    • Bake for about 30-40 minutes or until the skins can easily be removed.

    VARIATION 1:

    • Transfer the prunes, WITHOUT the skins and all the juices to a slow cooker with the addition of the vanilla bean and orange peel.

    VARIATION 2:

    • Transfer the prunes, WITH the skins, and all the juices to a slow cooker with the addition of the vanilla bean. Add ½ teaspoon of almond extract at the end of the cooking time.

    VARIATION 3:

    • Transfer the prunes (either with or without their skins) and all the juices to a slow cooker with the addition of the apples. Add ¼ teaspoon of nutmeg at the end of the cooking time.

    VARIATION 4:

    • Transfer the prunes (either with or without their skins) and all the juices to a slow cooker with the addition of the pears, vanilla bean and orange peel. 

    The Slow Cooker Method:

    • Once you have decided on one of the variations, set the slow cooker on high for about 2 hours.
    • Remove the vanilla bean and orange peel, if applicable.
    • With an immersion blender, puree the softened prunes until smooth. 
    • Set the slow cooker on low and cook for an additional 8-10 hours. Total time will depend on total moisture of pureed fruit. The plum butter is done when there is no liquid that seeps out when a teaspoon of the fruit is placed on a dish. 
    • OPTIONAL: Can use a few tablespoons of maple syrup or honey to sweeten the plum butter. Can also use a squirt of lemon juice to even out the flavors.
    • Ladle the plum butter in sterilized jars and process accordingly.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    Total Yield: 3 half pint jars or 3 cups
    Each serving is equivalent to 1 tablespoon

    Nutrition

    Serving: 1tablespoon | Calories: 27kcal | Carbohydrates: 6g | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 4.4mg | Calcium: 4mg | Iron: 0.1mg
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    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Sharon

      March 08, 2020 at 6:11 pm

      Hi Maria. Do you leave the lid off the slow cooker for the last stage-when you are trying to have the liquid evaporate?

      Reply
      • Maria

        March 10, 2020 at 4:17 pm

        Usually no. But I did make a batch last summer that had a lot of liquid and so I left the cover off but kept a close watch. I think it really depends on the plums. Great question Sharon, thank you.

        Reply
    2. Sara

      October 03, 2019 at 5:23 pm

      5 stars
      I used 4 pounds of purple prune plums, and one pound of red Italian plums. I tried the roasting which is a nice flavor touch. It also speeds up the cooking and sets the color. I didn’t have vanilla bean or orange peels, so I went traditional with a teaspoon of cinnamon and a quarter teaspoon of cardamom. When I peeked in the crock pot first thing in the morning, the butter looked so dark, and some had burned a little on the edge, so I was apprehensive. My fear was unfounded, however, as plum butter turns out to be some of the most delicious stuff ever. It’s everything apple butter wishes it could be. I’m going to try your variations next year when I can plan ahead.

      Reply
      • Maria

        October 04, 2019 at 7:20 am

        Thanks so much Sara! “It’s everything apple butter wishes it could be.” I love this!!! I’m definitely going to quote you… Appreciate you taking the time to share your experience with this plum butter recipe. Thanks again!

        Reply
    3. Alanna

      September 18, 2019 at 9:18 pm

      5 stars
      Easy recipe…the roasting gives it such a rich flavour!

      Reply
      • Maria

        September 18, 2019 at 9:32 pm

        Yes, isn’t it great! Thanks for taking the time to comment, appreciate it.

        Reply
    4. Mary

      September 17, 2019 at 7:38 pm

      5 stars
      I am cooking my plum sauce down to thicken for butter and found this! I picked up 1/2 bushell from a small family farm this morning. I was looking for lower sugar recipes and decided on bitters. Just finished 1/2 bushell of peaches. I too gre up in a big Italian family with a big city garden. My mom and aunts grew and canned everything. Beibg retired I now have time to experiment.

      Reply
      • Maria

        September 17, 2019 at 8:18 pm

        How wonderful Mary! It’s so wonderful to take the time to enjoy the process… and then enjoy the fruits of your labor in the middle of winter! Those Italian plums are so wonderful… all my neighbors have them! Thanks so much for taking the time to share!

        Reply
    5. Robin Thurston

      September 05, 2019 at 11:01 am

      I am experiencing an abundance of italian plums at this moment!

      Question1: can you please concert the directions for stovetop?

      Question2: for those with italian plum trees, my tree seemed to overproduce…and now looks as though it is dying !! Please tell me I can interpret this as tree exhaustion, post partemesque, and not the death of my tree!!!

      Reply
      • Maria

        September 05, 2019 at 7:32 pm

        Hi Robin, You can easily make any of the 4 variations on the stove top but keep the temperature on low, especially as the moisture evaporates… there might be a lot of splattering. Hope that helps.
        I am sorry to hear about your tree… the only suggestion I have is to visit a nursery that sells prune trees and perhaps they can provide you with a plan of action. Thanks for stopping by, appreciate it!

        Reply
      • Julie

        September 11, 2019 at 12:37 am

        I do in the oven in a heavy cast iron pot. Low heat. Stir every 30 minutes.

        Reply
    6. Paula Barbarito Levitt

      November 04, 2018 at 9:53 am

      Well, I am a bit late for Plum Butter but your recipe(s) are idea for all of the fruit you mentioned. Such a wonderful way to utilize the bounty from our local trees. As winter approaches, these butters bring us a bit of the flavors of late summer and fall.

      Reply
      • Maria

        November 07, 2018 at 6:53 pm

        I agree Paula. The end of summer is such a busy time of the year… but we would not want it any other way. Thanks for stopping by ♥

        Reply
    7. Lynda

      October 24, 2018 at 9:17 pm

      5 stars
      This sounds wonderful! Which variation would be your favourite?

      Reply
      • Maria

        October 25, 2018 at 9:56 am

        Thanks so much Lynda! I really liked the version with the pears. The overall flavor was more delicate. My family preferred the first version as there was less “tartness” to the plum butter. It was fun to have experimented with this wonderful fruit. Thanks so much for stopping by. Enjoy!

        Reply
    8. Marcellina

      September 23, 2018 at 11:32 pm

      5 stars
      What a great recipe! My daughter is in Italy for the year and has enjoyed crostata made with a plum preserve which she says is not terribly sweet. I can’t get that here but I’m thinking this plum butter sounds like just the thing. Can’t wait for stonefruit season here in Australia.

      Reply
      • Maria

        September 26, 2018 at 8:06 am

        Definitively one of my favorite ways to use this plum preserve is in a crostata.
        We are finishing up with all the stone fruits here in Montreal… can’t wait to see all of your wonderful recipes Marcellina! Thanks so much for stopping by ♥

        Reply
    9. Denise from Urb’n’Spice

      September 23, 2018 at 10:42 am

      5 stars
      Your Roasted Plum Butter sounds amazing, Maria! I would love to try a roasted fruit butter – I can just imagine the rich flavour. The variations that you provided are wonderfully inspiring. Many thanks for the mention to my Galette recipe and urbnspice, Maria. Much love. 💗

      Reply
      • Maria

        September 23, 2018 at 12:29 pm

        Thanks so much for your kind words and the inspiration Denise ♥

        Reply
    10. Nicoletta Sugarlovespices

      September 22, 2018 at 5:31 pm

      5 stars
      That texture! Silky, smooth, rich. And that deep color, just gorgeous. I know I would make good use of this amazing butter, at breakfast, in my baking, on a cheese board. Love all the variations!

      Reply
      • Maria

        September 22, 2018 at 6:26 pm

        They were all so good… just had to share all of these plum butter variations. Thanks for stopping by Nicoletta 🙂

        Reply
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