Plum Apple Butter Recipes

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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 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

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 APPLESAUCE



Plum Applesauce image

Provided by Food Network Kitchen

Time 1h

Yield 8 servings

Number Of Ingredients 6

5 large McIntosh apples (about 2 pounds)
5 red plums (about 1 1/2 pounds)
1/4 cup apple juice
1/4 cup sugar
1 or 2 cinnamon sticks
4 tablespoons unsalted butter

Steps:

  • Quarter the apples and plums, but leave their skins on; core the apples and remove the plum pits. Place the fruit in a 6-to-10-cup rice cooker. Add the apple juice, sugar, cinnamon sticks and butter. Cover and cook on the porridge cycle, or program for 50 minutes.
  • Discard the cinnamon sticks. Stir and mash the fruit with a potato masher to make a chunky sauce. Serve warm or at room temperature.

ULTIMATE PLUM & APPLE COBBLER



Ultimate plum & apple cobbler image

Slide this pudding into the oven after the Sunday roast has come out. It's classic comfort food and the cobbler topping can be used on any stewed fruit

Provided by Tom Kerridge

Categories     Dessert

Time 1h25m

Number Of Ingredients 15

100g butter, cubed
100g golden caster sugar
2 vanilla pods, seeds scraped out
700g firm plums, stoned and roughly chopped
300g Braeburn apples, peeled, cored and chopped
1 tsp cinnamon
1 egg
100ml milk
140g cold butter, cut into cubes
280g plain flour
140g golden caster sugar
½ tsp cinnamon
1 tbsp baking powder
2 tbsp demerara sugar
clotted cream, to serve

Steps:

  • For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
  • Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
  • Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

OLD FASHIONED PLUM BUTTER



Old Fashioned Plum Butter image

A sweet way to use nature's bounty! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Plums

Time 4h

Yield 2 quarts

Number Of Ingredients 3

6 lbs damson plums
3 lbs sugar
1 pint apple cider

Steps:

  • Wash plums thoroughly and place in a large pot with enough water to BARELY cover fruit.
  • Simmer uncovered, until soft, about 3 hours.
  • Press through a strainer.
  • Add sugar and cider and cook for about an hour or until thick.
  • Seal in hot, sterilized jars and process in a boiling water bath for ten minutes.
  • **Plum butter thickens by evaporative cooking. If mixture seem thin, there's likely a little too much water in the mixture. Make sure that you're cooking it with the lid off, stir frequently, and continue cooking until it thickens to your preference. You'll be able to speed up the process if you increase the surface area of the plum butter by transferring it to a wider pan, maybe a skillet. Don't increase the heat -- you'll be taking a chance of scorching it.

Nutrition Facts : Calories 3259.6, Fat 3.8, SaturatedFat 0.2, Carbohydrate 835.8, Fiber 19.1, Sugar 814.9, Protein 9.5

PLUM BUTTER



Plum Butter image

This "butter" is cooked slowly until it is concentrated and deep red. It makes a wonderful breakfast, served with toast.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 4

3 1/2 pounds plums
1 1/4 cups sugar
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

  • Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel. Place in a 6-quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.
  • Rinse saucepan and return puree to pan along with cardamom and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container.

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

APPLE-PLUM CRISP



Apple-Plum Crisp image

Provided by Florence Fabricant

Categories     easy, weekday, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 7

6 tablespoons unsalted butter, softened
1 pound Italian prune plums, pitted and halved
3 tart apples (about 1 1/2 pounds), peeled, cored and sliced
3/4 cup oat bran
1 cup dark brown sugar, packed
1 teaspoon ground cinnamon
Vanilla ice cream

Steps:

  • Preheat oven to 350 degrees. Use a little of the butter to grease a five- to six-cup baking dish. Melt two tablespoons of the butter.
  • Toss plums and apples together in a bowl with melted butter, a quarter cup oat bran, a half cup brown sugar and a half teaspoon cinnamon. Spread in baking dish.
  • Use fork or pastry blender to combine remaining oat bran, sugar and cinnamon with remaining butter unti crumbly. Spread over fruit. Bake about 40 minutes, until bubbly. Allow to cool to just warm and serve with ice cream.

APPLE AND PLUM CRISP



Apple and Plum Crisp image

A friend gave me fresh apples and plums, and I wondered if you could make a crisp with both? Surprise, surprise, there is a recipe for apples and plums and it is delicious! I left the skin on my apples and still loved it. Recipe courtesy of www.itsfoodtime.com. I ate this plain, but feel free to add ice cream or whipped cream.

Provided by AmyZoe

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

6 cups fuji apples, peeled and thinly sliced
2 cups plums (ripe, halved, and pitted)
2 tablespoons sugar
1 tablespoon butter, cut into tiny pieces
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
6 tablespoons butter, cut into small pieces
1/3 cup rolled oats

Steps:

  • Peel and slice the apples.
  • Halve and pit the plums.
  • Toss the apples and plums with the sugar and butter.
  • Combine topping ingredients (flour, sugar, brown sugar, cinnamon, nutmeg, salt, butter, and oats) in a bowl. Don't overmix.
  • Arrange the fruit in a 9x13" glass baking dish.
  • Sprinkle the topping over the fruit.
  • Bake in the oven at 375 for about 1 hour or until the juice is bubbling and the apples are tender.

Nutrition Facts : Calories 174.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.8, Sodium 74.6, Carbohydrate 28.1, Fiber 2.3, Sugar 20, Protein 1.3

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