Fall’s Hidden Jewel

So often in the Fall we only think about apples and pumpkins that we completely overlook another wonderful fruit that ripens in September. Italian Plums are a hidden jewel that is often forgotten and I must admit that for many years I have not given them much respect. This year has been different. I am enjoying picking them in this beautiful fall weather and then looking up different ways to use them. So far my favorite thing to do with these plums is to just eat them for a quick snack. I have also turned 7 pounds of these Italian Plums into butter. It was so super easy that I have decided to make another batch to use for Christmas gifts. (Ssshh! Don’t tell my friends! It’s supposed to be a surprise!) It has been so easy that I thought you would also like to surprise your family and maybe even some friends with this tasty treat. So here is the recipe, try not to eat it all yourself.😀

Italian Plum Butter

plum butter


  7 pounds of Italian Plums

   1 cup Dark Brown Sugar

   1 teaspoon of Cinnamon

   1 teaspoon lemon juice

  1. Wash plums, cut them in half and then remove the pits.
  2. In a slow cooker place all of the plums and add about 2 or 3 tablespoons of water. Place the lid on and cook on high for about 4 hours.
  3. Using your immersion blender, puree the fruit until it is smooth. If you don’t have an immersion blender, let the fruit cool a bit before you pour into a blender. Then blend until it is smooth. If you don’t have an immersion blender, can I strongly suggest you purchase one? I really love mine and use it all the time.
  4. Add the sugar, cinnamon and the lemon juice. Stir well. Turn your slow cooker on low for 8 to 10 hours.
  5. Set a wooden spoon or chopstick into the slow cooker, leaving it to hang over the rim so it causes the lid to set up a bit. This will allow it to vent and cook down some of the juices in the fruit mixture.
  6. Every now and then stir the fruit, to scrape the finished butter from the sides of the pot.
  7. Continue cooking until the plum butter is the desired thickness of a dense paste.
  8. Spoon plum butter into clean, sterile jam jars leaving ½ inch headspace. Wipe the rims and apply the lids and rings. Process the plum butter in a hot water canner for 20 minutes.
  9. When 20 minutes is up, let the water cool a little. Then remove the jars and place them on the counter. I like to set them on a towel and then place a towel on top as well. Let these jars set for about 24 hours to completely cool and seal.




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