Maple Pluot Butter Recipe (plumcot butter)
This pluot butter is one of the best ways to use a whole bunch of pluots or plumcots. It's sweetened naturally with maple syrup and requires no pectin to thicken.
Ingredients
- 4 lbs. pluots/plumcots/or plums, halved and pit removed
- 1 ½ - 2 cups maple syrup, see notes
Instructions
- 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.
Notes
Sweetness: The amount of maple syrup you need will depend on how sweet or tart your pluots are, and personal preference.
Storage: 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.
Canning: This jam can be canned. See below the recipe card for instructions.
Serving: 2 tablespoons, Calories: 67kcal, Carbohydrates: 17g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 123mg, Fiber: 1g, Sugar: 15g, Vitamin A: 196IU, Vitamin C: 5mg, Calcium: 20mg, Iron: 1mg