spiced plum butter

i've been on a canning spree the last couple weekends and i don't see an end in sight! this week at the market i picked up 2 pounds of local yellow plums for $2, and spiced them up with two of my favorite things: cinnamon and cardamom. not sure what cardamom tastes like? if you've had chai tea, chai latte, or anything else "chai" flavored, you've had cardamom. it's a unique flavor, almost floral and herbaceous at the same time, and it pairs really well with the sweet plums.

anybody else think it's outrageous how much spices cost in the grocery store? the best kept secret: indian grocery stores or indian spice stores, if you have them were you live. i stock up my chai spices about once a year and recently stopped in for chili powder and other spices for taco seasoning. the prices are unbelievable! case in point: black peppercorn. last time i was there, i picked up 7 ounces for $2.40. there's no way i could get a normal sized 2 ounce jar in the grocery store for less than that. it's the best.

spiced plum butter
adapted from sugarcrafter
1 hour, makes three pints

2 pounds plums, halved and pitted
1/4 cup water
1 teaspoon cinnamon
1 teaspoon cardamom
2 tablespoons lemon juice
2 1/2 cups granulated sugar
  1. prepare your water bath, jars and lids for canning. ball has a good intro to canning guide on their website if you're new to canning.
  2. pulse the plums in your food processor or blender until smooth. 
  3. in a large saucepan, combine the plums, water, cinnamon, cardamom, lemon juice, and sugar. bring to a boil over medium heat, stirring frequently.
  4. turn the heat down to a simmer. simmer until the mixture thickens to your liking, about 30 to 45 minutes.
  5. ladle hot butter into hot jars, leaving 1/4 inch headspace. place lids and bands on jars and process in a water canned for 15 minutes.


  1. This looks and sounds so delicious. I'll be adding this recipe to my foodie gift list for Christmas.

  2. I'm impatient to get some more canning done this year. This sounds delicious.

  3. This looks amazing-- plum jam is my favorite, spiced plum butter sounds divine! Now I've just got to address my nervousness about canning ...

  4. Looks great, what is the shelf life and does it stay at room temp or need to be put in fridge?

    Thanks, Leana

  5. Hi Leana, once successfully canned, the sealed jars can be stored at room temperature for up to a year. If the jars didn't seal, store in the refrigerator for a week or two.

  6. I'm just starting to get into canning myself and this looks so good! Could I possibly sub the cardamom for something less expensive? Nutmeg maybe?

    1. hi christina, you could just add cinnamon and skip a second spice all togher or you could certainly sub the cardamom for nutmeg. i would add a very small amount, like 1/4 teaspoon, taste it, and see if you want to add more, since nutmeg can be pretty strong.


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