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5 from 1 vote

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.