Maple Pluot Butter (Plumcot Butter)

This pluot butter is one of the best ways to use a whole bunch of pluots, plumcots, or plums. It's sweetened naturally with maple syrup and requires no pectin to thicken. Fruit butter is like a super thick jam. It has the consistency of butter (at room temperature) and is lightly sweetened so that it is not overwhelming. Try it on toast, with a cheese platter, spooned warm over ice cream, used to make jam bars. The name is a bit misleading as there is no butter in this recipe. The plums/pluots/plumcots are puréed then boiled down until it becomes a thick, butter-like spread. This pluot butter is one of the best ways to use a whole bunch of pluots or plumcots. It's sweetened naturally with maple syrup and requires no pectin to thicken.

4 lbs pluots/plumcots/or plums, halved and pit removed
1½-2 cups pure maple syrup

Working in batches, purée the pluots in your blender then pour them into your largest pot.

Add 1½ cups of the maple syrup, stir well, then bring the pot to a boil. Reduce the heat and keep it at a steady simmer for 45-60 minutes, stirring the pot every 10 minutes.

To test if the butter is ready, place a tsp. of the butter on a plate and put it into your fridge for 5 minutes. If it is thick, it is ready.

Test the butter for sweetness. If needed, add the extra maple syrup and simmer until it thickens.

Cook's Notes: The amount of maple syrup you need will depend on how sweet or tart are your pluots and personal preference.