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.
Transfer the prunes, WITHOUT the skins and all the juices to a slow cooker with the addition of the vanilla bean and orange peel.
Transfer the prunes, WITH the skins, and all the juices to a slow cooker with the addition of the vanilla bean. Add 1/2 teaspoon of almond extract at the end of the cooking time.
Transfer the prunes (either with or without their skins) and all the juices to a slow cooker with the addition of the apples. Add 1/4 teaspoon of nutmeg at the end of the cooking time.
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.
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 cupsEach serving is equivalent to 1 tablespoon