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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. Sanna

      June 17, 2023 at 3:38 pm

      I am testing recipes. The two other recipes I tried had sugar and are still quite tart. I see you advise adding any sweetener at the end. My plums are quite sweet without the skins. I was surprised at how tart the preserves were. Do you just sweeten to taste at the end?

      Reply
      • Maria

        June 17, 2023 at 9:20 pm

        Yes because I find the natural sweetness of the plums vary from one year to the next. Thanks for stopping by Sanna.

        Reply
    2. Leslie B.

      August 28, 2022 at 3:04 pm

      Any thoughts about a stovetop method? I could borrow a slow cooker, but have never owned one. What size in case I ask for a loan? Looks gorgeous. I love Italian plums.Thanks.

      Reply
      • Maria

        August 28, 2022 at 4:57 pm

        Yes, you can make this using a stovetop method. In fact, when I was testing the recipe, my first attempt was on the stove. I found there was a lot of splattering, especially towards the end of the cooking time. Try to keep an eye on it as the mixture scorches easily. These are the 2 main reasons I switched to the slow cooker. Have fun and enjoy!

        Reply
    3. Ursula

      October 28, 2021 at 11:58 am

      5 stars
      My first fruit butter-what a success! I would bake the plums until they’re caramelized more. I missed the skinning part, but it didn’t seem to matter. DELICIOUS!!

      Reply
      • Maria

        November 01, 2021 at 8:28 pm

        Fantastic! Thanks so much for sharing Ursula!

        Reply
      • Maria

        November 01, 2021 at 8:28 pm

        Fantastic! Thanks so much for sharing Ursula!

        Reply
    4. Jodi

      October 05, 2020 at 3:02 pm

      Is there any issue with using the stainless bowl in an Instant Pot?

      Reply
      • Maria

        October 05, 2020 at 3:06 pm

        Hi Jodi! Unfortunately, I do not own an instant pot so I am unable to advise. Perhaps someone with experience will comment. Thanks for stopping by.

        Reply
    5. Toni

      September 16, 2020 at 1:53 pm

      5 stars
      I was gifted 4 pounds of plums and this recipe fit the bill perfectly as to what to do with them. Thanks for the excellent directions , visuals and tips. I would not have thought if roasting them. It turn d out really well. I did variation 2 and the yield was just as stated. Looks and tastes terrific. Thanks

      Reply
      • Maria

        September 28, 2020 at 8:21 pm

        Thanks so much for sharing Toni! Thrilled to read you are enjoying the plum butter!

        Reply
    6. Ingrid

      April 09, 2020 at 8:39 pm

      My aunt in Germany made an amazing plum butter from her own harvest, which I am hoping to recreate some day. Such fond memories of sharing it with her. Thanks for the technical and inspiring info!

      Reply
      • Maria

        April 11, 2020 at 9:35 pm

        My pleasure Ingrid! Thanks for sharing!

        Reply
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