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Plum Butter

This "butter" is cooked slowly until it is concentrated and deep red. It makes a wonderful breakfast, served with toast.

  • Yield: Makes 3 1/2 cups
Plum Butter

Source: Martha Stewart Living, August 1994


  • 3 1/2 pounds plums
  • 1 1/4 cups sugar
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon


  1. Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel. Place in a 6-quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.

  2. Rinse saucepan and return puree to pan along with cardamom and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container.

Cook's Note

The butter will keep for up to 1 month in the refrigerator, 6 months in the freezer.

Reviews (1)

  • JLA 20 Mar, 2009

    Yum! I wasn't expecting how delicious this would be. I like it on toast or French bread.

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