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Golden Plum Butter with Cardamom


A versatile fruit butter for use on toast, as a cake or cookie filling, or on grilled meats like lamb or pork.  Keep a jar in the fridge for when guests drop by unexpectedly; add a dollop or two to a small wheel of brie before warming in the oven.  We recommend golden plums for their sweetness, but red or purple work equally well. Either way, your kitchen will smell heavenly during cooking and all the next day ... at least!

  • 5 lbs very ripe, sweet golden plums (red or purple work also)
  • 2 generous cups white sugar or half-and-half white and golden sugar
  • 1 1/2 cups water
  • 2 heaping teaspoons finely ground cardamom (freshly ground)
  • 1 flat teaspoon finely ground cinnamon
  • 1/2  teaspoon DM Chinese Five Spice Blend (optional)

Most plum varieties will work just fine, but keep in mind that fruit with concentrated sweetness or tartness will similarly affect the sweetness or tartness of the butter. 

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Halve and pit plums.  Discard pits.  Combine skin-on halves with sugar and water in a large non-reactive pot. Bring to a boil on a medium-high heat, stirring so fruit does not burn.  Reduce heat to low and cook for 45 minutes or so until skins start to curl and separate.  Stir occasionally.

Remove from heat and cool.  Liquidize in small batches using a blender or a Nutri-bullet like device.  If you are using golden plums and white sugar, the resulting liquid will look much like melted butter, with a similar consistency.  Red and purple plums create a bright pinkish red, berry smoothie-like soup.  Return mixture to pot and add spices.  Whisk well to incorporate spices and simmer on very low heat for two hours or so until fruit thickens.  It may appear neccessary to skim the and remove the foam on occasion, but reduce the urge to discard any of that wholefood goodness. By the time the mixture had reduced down, the foam subsides and is entirely incorporated into the gorgeous butter.

Let cool in pot when done.  Put butter in sterilized jars to store in the fridge for several weeks, or in the freezer for four to six months.  Makes 4-6 500 ml jars.

Submitted by:

C@H Kitchen