Reviewed: Oct. 12, 2011

4 stars for the idea, but I think the measurements are way off. . . I used roughly 3 lbs. of plums, no water, 2T brown sugar (I cannot imagine using 3 c of any kind of sugar - and I loooove sweets!), 1T cinnamon, and kept the other spices the same. Added 1/4c raisins and 1/4c of craisins. Cooked in slow cooker. Planned on using stick blender to make the butter, but just ended up serving as is, as a side dish. We ate all of it! Thanks for a great idea!

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Milford, Ohio, USA

Living In: Mason, Ohio, USA

Reviewed: Jul. 14, 2011

This was great. I only used 1/2 cup of sugar because I use it as a fat substitute in baking. It was still tasty on its own though.

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Reviewer:

suzanne

Reviewed: Jun. 30, 2011

I have never tried apple butter before so I don't know what it's supposed to taste like but this is delicious! I had plums and apples that I needed to use up and this was perfect for that. I ended up with a little more than 3 pints. I put it in half-pint jars and am going to give it away to family. The flesh of the plums I used was red and so my plum-apple butter is a beautiful deep red color. I love it!

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Mandi B.

Cooking Level: Intermediate

Living In: Vernal, Utah, USA

Reviewed: Sep. 18, 2010

Delicious, easy, but too sweet! I used 2/3's the called for amount and it was still very sweet, next time I will use even less. Also I substituted plums for pumpkin and added a dash of ginger which was spectacular! I will make this again.

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Reviewer:

kissimmeeimfrench

Reviewed: Sep. 16, 2010

If I could give this 20 stars, I would! It is really really good! I always season to taste. I did only the three spices here, but added quite a bit more than it says to and it was perfect!

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Reviewer:

Heidi

Reviewed: Sep. 12, 2010

Absolutely delicious! I substituted apple cider for the cup of water, reduced the sugar to 2-1/2 cups, and added 1/4 teaspoon ground ginger.

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Reviewer:

Ginna C.

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Portland, Maine, USA

Reviewed: Sep. 11, 2010

Yummy

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Reviewer:

senkyb

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Sep. 8, 2010

Made it with just plums and it was very tart! Fabulous served with brie and crackers.

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Reviewer:

greenthumb

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Reviewed: Jun. 30, 2010

This is way too sweet, even for a jam/preserve. The sugar could be cut in half, if not more. Otherwise, the flavor of the fruit is nicely highlighted by the spices, and the texture is almost creamy, even without straining.

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Reviewer:

sestinatim

Reviewed: Jun. 26, 2010

I got a ton of plums from a friend who has a tree, and didn't know what to do with them all, so naturally I came here and found this recipe, which turned out to be so delicious! Tart and sweet at the same time, but not TOO tart. And it made a LOT too. I was scrambling for jars to put it all in by the end!

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