When I picked 10 pounds of damson plums at the end of summer, I had plans to make plum butter with them. But after a few hours of pitting those gorgeous little devils, slaving over the stovetop watching them simmer all day no longer seemed a labor of love. I was over it and ready for a shortcut:
That's when, researching damson plum butter at a blog called With a Glass, I read a reader comment suggesting that one make fruit butters in a slow cooker. And that's exactly what I did with those precious, insanely-hard-to-pit purple plums. Simply adding them to the slow cooker set to low with a small amount of water in the bottom and a little sugar toward the end resulted in rich, velvety plum butter. I stirred it maybe four times in its twelve hour cook time but otherwise forgot about it.
The same can be done with other fruit butters, from apple (pictured above) to pumpkin. Most often, fruit butters are started as a puree, but they can still simmer out their hours in a slow cooker instead of on the stovetop.
Have you made a fruit butter in a slow cooker before? Please share your experience with us below!
(Images: Flickr user whitneyinchicago, licensed for use under Creative Commons)