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This pluot butter is one of the best ways to use a whole bunch of pluots, plumcots, or plums. It's sweetened naturally with maple syrup and requires no pectin to thicken.
If you've ever wondered what to do with the giant bag of pluots that your neighbor gave you, this is your recipe. (And thank you, Christina, from Red Carpet Ready for the bag that became this butter.
What is pluot butter and how to use it
Fruit butter is like a super thick jam. It has the consistency of butter (at room temperature) and is lightly sweetened so that it is not overwhelming. Try it:
Is there butter in pluot butter
The name is a bit misleading as there is no butter in this recipe. The plums/pluots/plumcots are pureed then boiled down until it becomes a thick, butter-like spread.
What is the difference between a pluot and a plumcot?
In this recipe, both can be used interchangably. A plumcot is a 50/50 cross between a plum and an apricot. A pluot is more plum less apricot.
It's worth noting that neither plumcots nor pluots are genetically modified. Both are made from natural cross breeding.
How long does this plum butter keep?
If you put this butter into unsterilized jars, it will keep for at least a week in the fridge and 3 months in the freezer.
But it is VERY easy to can for longer storage. Bonus that canned plum butter makes a great DIY gift! Here's how you can pluot butter:
- Place glass canning jars on a baking sheet and put them into your oven. Turn your oven to 275 degrees Fahrenheit. Let the jars stay in the oven for 20 minutes once it has heated.
- While the jars are sterilizing, bring a small pot of water to a boil. Put a ladle in the boiling water to sterilize it then remove the pot from the heat. Add the lids to the pot.
- Make sure the butter is piping hot.
- Remove the jars from the oven and immediately begin filling them using the sterilized ladle. Top with a lid and loosely screw on the band.
Each jar will make a popping sound once as it cools. This is how you know it's sealed. The lids will also be indented and will not come off with light pressure. Once they are canned you can store your homemade pluot butter in your pantry for a year or more.
- 4 lbs. pluots/plumcots/or plums (halved and pit removed)
- 1 ½ – 2 cups maple syrup (see notes)
- Working in batches, puree the pluots in your blender then pour them into your largest pot.4 lbs. pluots/plumcots/or plums
- Add 1 ½ cups of the maple syrup, stir well, then bring the pot to a boil. Reduce the heat and keep it at a steady simmer for 45-60 minutes, stirring the pot every 10 minutes.
- To test if the butter is ready, place a teaspoon of the butter on a plate and put it into your fridge for 5 minutes. If it is thick, it is ready.
- Test the butter for sweetness. If needed, add the extra maple syrup and simmer until it thickens.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.