Plum Apple Butter Recipes

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APPLE BUTTER



Apple Butter image

Looking for a classic homemade condiment? Enjoy this slow cooked apple butter made with apple and spices.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 2h30m

Yield 64

Number Of Ingredients 8

12 medium Granny Smith or other cooking apples, peeled and cut into fourths
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Mix all ingredients in 5- to 6-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
  • Mash apples with potato masher or large fork.
  • Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
  • Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 30, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

FRESH PLUM APPLE BUTTER



Fresh Plum Apple Butter image

Use the season's freshest fruits to create your own spread for breads and crackers. This creamy, fruity butter is perfect for a warm summer day. -Nancy Michel, Lakeland, Florida

Provided by Taste of Home

Time 45m

Yield 1-1/4 cups.

Number Of Ingredients 7

3 medium fresh plums, pitted and quartered
2 medium tart apples, peeled and quartered
1/4 cup water
3/4 cup sugar
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground allspice

Steps:

  • Place plums, apples and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 12-15 minutes or until tender. Cool slightly., Place in a blender; cover and process until pureed. Return all to the saucepan. Add sugar and spices; return to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring frequently., Cool to room temperature. Store in an airtight container in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

PLUM-APPLE BUTTER



Plum-Apple Butter image

I look forward to cooking up this fruity spread each December, using the plums I picked and froze during summer.

Provided by Taste of Home

Time 50m

Yield 5 cups.

Number Of Ingredients 7

2 pounds tart apples, peeled and quartered
2 pounds plums, pitted and quartered
1 cup water
3 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Steps:

  • Place apples, plums and water in a large kettle; cover and simmer until tender, about 15 minutes. Cool. , Puree in batches in a food processor or blender; return all to the kettle. Add sugar and spices. Simmer, uncovered, for 20-30 minutes or until thickened, stirring frequently. Cool completely. Pour into jars. , Cover and store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

PLUM BUTTER



Plum Butter image

A delicious fruit butter to spread on warm bread, toast, or scones, or use it on a sandwich or a sponge cake. A lovely way to preserve the flavor of local plums for enjoyment year-round.

Provided by 1-800-FLOWERS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 18h55m

Yield 32

Number Of Ingredients 3

4 ½ pounds plums, pitted and diced
¼ cup water, or as needed
1 cup white sugar

Steps:

  • Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
  • Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
  • Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
  • Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 0.1 mg, Sugar 12.6 g

PLUM APPLE BUTTER WITH AGAVE



Plum Apple Butter with Agave image

Spicy and yummy! I use 4 pounds of fruit; not always the same fruit. Store jars in the refrigerator for up to 3 weeks or freezer for 6 months.

Provided by Sharon Angel

Categories     Side Dish     Sauces and Condiments     Canning and Preserving Recipes     Fruit Butter Recipes

Time 2h

Yield 40

Number Of Ingredients 8

2 pounds plums, pitted and sliced
2 pounds apples - peeled, cored, and chopped
1 cup apple juice
1 cup agave nectar
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger

Steps:

  • Combine plums, apples, and apple juice in a large pot over medium heat. Cover pot and simmer until tender, about 15 minutes. Mash fruit with a potato masher.
  • Stir agave nectar, cinnamon, cloves, nutmeg, and ginger into mashed fruit. Simmer, stirring frequently, until mixture thickens, 30 to 50 minutes. Cool completely, at least 1 hour. Pour apple butter into jars and cover with a lid; refrigerate for up to 3 weeks or freeze for up to 6 months.

Nutrition Facts : Calories 50.1 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 11.3 g

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