Basically yes, apple butter but with plums. But the peels can be quite bitter depending on variety so watch out for that problem if you aren't going to peel.

Dave

Thanks Dave. These are delicious eaten fresh and I don't taste any bitterness at all in the fresh stage. I don't know what kind they are, but the outside is greenish, but the inside is a lovely red. I saw SuzyQ's plum sauce and thought I would do some of that and some jam, but it just looks like it would make a beautiful butter. I've made lots of apple butter, but never plum butter. Thanks again. Carol

The old Farm Journal cookbook had a recipe for plum butter. Basically you're making apple butter but may want to vary the spices a bit or add a touch of orange, which is great with plums.

Last time I used stick cinnamon, whole cloves and a touch of fresh nutmeg.

Carol

Thanks Carol, that sounds good too. I didn't add spice to the butter, but also made a batch of jam and added almond to it. Actually it taste a little like it is made with sour cherries. I think vanilla would be good too.

I probably didn't add enough sugar to the butter to please most people, but DH and I both like it tart. I guess I'll feed the jelly to company and keep the butter for us. LOL

plum butter made with ripe green gage plums is absolutely wonderful.

We made some in the crock pot a few years ago with no sugar added and it became a very dark color. We used a hand blender to mix and decided it was an excellent base for quick sauces to go with meats. We labeled the jars Plum for Sauces. Depending on spices added we can make it Asian with garlic & ginger, BBQ with liquid smoke plus onions, garlic, celery, nutmeg & vinegar OR Italian with lots of oregano, basil, rosemary & thyme.