Slow Cooker Plum Butter
Plum butter made in the slow cooker results in a rich, flavorful fruit spread ever so slightly nuanced with the almond notes of the plum pits. This canning recipe makes approximately 4 half-pints.
- 8 cups fresh, ripe plums halved, pits removed
- 1.5-2 cups organic sugar
- 1/3 cup lemon juice
- 5-7 reserved pits tied in cheesecloth or a muslin tea bag
Place prepared plums, sugar, lemon juice and optional pits into a slow cooker set to low. Cook, uncovered for 8-10 hours until fruit mixture is reduced by approximately half.
Remove pits, then puree to a smooth consistency using a stick blender or by cooling slightly and using a blender. (If you don't want to can this recipe, cool the puree and ladle into containers for the freezer).
Ladle into sterilized jars. Wipe rims clean and place prepared lids on finger tight. Process in a water bath canner at a rolling boil, 10 minutes for half pints and 15 minutes for pints.
After processing, remove from canner and allow jars to cool to room temperature before moving. Check for seal and place in a cool, dark cupboard for up to a year. Refrigerate after opening.