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It takes a lot of fruit to make a small amount of butter, so save this recipe for the end of the season, when there is a glut.

Fruit butter does not keep very well and needs to be eaten up fairly quickly. It is soft and can be spread easily.

Makes 1.1 kg (2 1/2 lb)


  • 1.4 Kilogram Plums, skinned and stoned (3 lb)
  • 1 Lemon, zest and juice
  • 450 ml Water (3/4 pint)
  • Sugar


  • Put the plums, lemon zest and juice and water in a large saucepan.
  • Simmer gently for 15-20 minutes, until the fruit is soft and pulpy.
  • Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the purée.
  • Return the purée to the pan and add 350g (12 oz) sugar for each 600ml (1 pint) purée.
  • Heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil for 20-25 minutes, stirring frequently, until the mixture thickens and is like jam in consistency. Pot and cover the butter.

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