Recipes > Sauces & Spreads > Butters > Plum Butter

Plum Butter

Another very good way in which to preserve plums for future use is to make butter of them. The accompanying recipe explains the correct procedure for butter of this kind.


  • 4 quarts plums
  • 1 cup hot water
  • 3 pounds sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves


Wash the plums, cut them in half, and remove the seeds. Put the plums with the water into a preserving kettle, and boil until they are soft. Press them through a sieve or a colander, return to the preserving kettle, and add the sugar and spices. Boil until the mixture is thick and jelly-like, stirring constantly to prevent scorching. Pour into hot sterilized crocks or glasses, cool, and seal. If very sour plums are used, increase the amount of sugar.


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Woman's Institute Library of Cookery, Volume 5.

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