There’s nothing quite like homemade fruit butter made from fresh, seasonal fruit. Whether you’re preserving the sweet flavor of juicy summer plums or turning tart apples into a smooth, comforting spread, these traditional recipes are a wonderful way to enjoy fruit long after the harvest is over. The oven-baked plum butter develops a deep, rich flavor with very little stirring, while the homemade apple butter is naturally sweet, silky, and perfect for spreading on toast, biscuits, pancakes, or even swirling into oatmeal and yogurt. These time-tested recipes are simple, delicious, and perfect for stocking your pantry with homemade goodness.
Oven-Baked Plum Butter
Ingredients
- 11 pounds ripe plums
- 4 1/2 cups granulated sugar
- 2 packets (about 1 ounce total) fruit pectin for jam or jelly
- 1/2 teaspoon ground ginger
- 1 tablespoon dark rum or plum brandy (optional)
Instructions
Wash the plums thoroughly. Remove the pits and cut away any bruised or damaged areas to ensure the best quality.
Puree the plums in a blender or food processor until smooth. Transfer the puree to a large roasting pan or a deep oven-safe baking dish.
In a separate bowl, combine the sugar, fruit pectin, and ground ginger. Stir well, then mix the sugar mixture into the plum puree until completely combined.
Preheat the oven to 425°F. Place the oven rack on the lowest position to accommodate the large baking dish.
Bake for 3 to 4 hours, stirring every 30 to 40 minutes. The plum butter is ready when it has thickened considerably. Keep in mind that it will continue to thicken as it cools.
One of the biggest advantages of baking plum butter in the oven is that it requires much less stirring than cooking it on the stovetop.
While the plum butter is baking, wash glass canning jars and lids in hot, soapy water. Rinse well and allow them to air-dry. Do not dry them with a towel.
For extra protection, you can rinse each jar with a small amount of rum or plum brandy, then drain and let dry.
When the plum butter is finished, turn off the oven. Once the temperature drops to about 120°F, place the clean jars inside for several minutes to warm them.
Fill the warm jars with the hot plum butter, removing any air pockets as you fill.
Return the uncovered jars to the still-warm oven for a few minutes so a thin skin forms on top, helping preserve the plum butter.
Allow the jars to cool completely, preferably overnight. If desired, pour a few drops of rum or plum brandy over the surface of each jar before sealing. Close the jars tightly and store them in a cool, dry, dark place.
Homemade Apple Butter
Ingredients
- 2 1/4 pounds tart apples
- 2 1/2 cups granulated sugar
- 1 lemon, juiced
Instructions
Wash, peel, and core the apples. Cut them into chunks and place them in a large saucepan with a few tablespoons of water.
Cover and cook over medium heat until the apples are completely soft.
Drain any excess liquid and puree the cooked apples until smooth using a food processor, blender, or food mill.
Return the apple puree to a clean saucepan. Add the sugar and fresh lemon juice.
Cook over medium-low heat, stirring frequently, until the apple butter becomes thick enough that it slowly falls from a spoon in heavy ribbons.
Immediately spoon the hot apple butter into clean, sterilized jars, making sure to remove any trapped air bubbles.
Place the filled jars in a warm oven for a few minutes so a thin skin forms on top of the apple butter.
Once completely cooled, sprinkle a very thin layer of sugar over the surface if desired, then seal the jars tightly with lids.
Store in a cool, dry, dark place with your other preserved foods.
