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Homemade Italian Plum Butter (Pflaumenmus) Recipe

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4 from 7 reviews

This luscious Plum Butter (Pflaumenmus) recipe transforms sweet Italian plums into a rich, spiced spread perfect for toast, bagels, muffins, or as an ingredient in BBQ sauces and glazes. Slow-cooked to caramelized perfection, this traditional German fruit butter offers a deeply flavored, smooth or chunky texture depending on your preference.

  • Total Time: 10 hours 15 minutes
  • Yield: 4-5 pints

Ingredients

Ingredients

  • 6 pounds Italian plums, halved and pits removed
  • 4 cups sugar, or a combination of white and brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves

Instructions

  1. Combine Ingredients: Place the prepared plums into the slow cooker. Add the sugar, ground cinnamon, and ground cloves. Stir the mixture well to ensure even distribution of the spices and sugar.
  2. Initial Cooking: Cook the plums on LOW for at least 10 hours or on HIGH for at least 4 hours until they become very soft and mushy.
  3. Puree the Plums: Use an immersion blender directly in the slow cooker or transfer the mixture in batches to a blender. Puree the plum mixture to your desired texture—smooth or slightly chunky—then return it to the slow cooker if needed.
  4. Simmer to Reduce: Continue cooking the plum butter uncovered to reduce and thicken to a spreadable consistency—approximately 5-6 hours on LOW or 3-4 hours on HIGH. For a deeper caramelized flavor, longer simmering times on LOW (up to 20 hours covered, then open and simmer 5-6 hours) can be used. Stir occasionally to prevent burning. Adjust sweetness by adding more sugar if desired, then simmer until dissolved.
  5. Can the Plum Butter: Pour hot plum butter into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, seal with lids, and process in a boiling water bath canner for 10 minutes. Remove jars and let them cool undisturbed for 24 hours before storing in a cool, dark place for long-term preservation.
  6. Serving Suggestions: Use your homemade plum butter as a spread on toast, bagels, or muffins. It also makes a flavorful addition to BBQ sauces and savory chicken or pork glazes.

Notes

  • Slow cooking on LOW heat helps prevent burning and develops rich caramelized flavors.
  • Puree texture can be adjusted to personal preference—from completely smooth to slightly chunky.
  • Longer simmering times intensify flavor and thicken the butter but require careful monitoring to avoid scorching.
  • Store opened plum butter in the refrigerator for up to 2 months.
  • The yield varies depending on cooking time and reduction but generally makes about 4-5 pints.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 hours
  • Category: Spread
  • Method: Slow Cooking
  • Cuisine: German

Find it online: https://yourdailycook.com/homemade-italian-plum-butter-pflaumenmus-recipe/