Simple Instant Pot Plum Butter Recipes

SIMPLE INSTANT POT PLUM BUTTER

Steps:

• Place ¼ cup of water in yourInstant Pot liner. Add cut plums.
• Place the liner in the pot, lock lid and set to sealing. Hit [Manual] or [Pressure Cook], set time to 4 minutes.
• When the pot states 00:00 allow the pot to manually release the pressure (NPR)
• Once the pressure pin has dropped, carefully open the lid. Set the pot to saute, low or normal temp. This step will require a watchful eye and stirring to allow the mixture to reduce until it begins to sheets off the back of a spoon.
• Turn off the Instant Pot. Let the fruit mixture cool about 5 minutes then remove the liner from the pot using pot holders or silicone mini mitts. Stir in the THM Gentle Sweet and lemon juice. Carefully do a taste test, adjust sweetness if more sweetener is needed.
• You can ladle the plum mixture out into a Vitamix and give it a few quick pulses to reach your desired consistency or use a stick blender.
• Ladle or pour into a storage jars, cover and refrigerate.
• Notes:
• Do not place a hot mixture into a blender that is not rated to blend hot foods, please use a stick blender.
• I like to use freezer safe jelly jars which I sterilize in my Instant Pot by placing room temperature jars in the liner with 1½ cups of water. Hit [Steam] or [Sterilize] for 10 minutes.

OLD FASHIONED PLUM BUTTER

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.

PLUM BUTTER

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.