Easy German Plum Butter - Pflaumenmus

When we start to make Plum butter, or Pflaumenmus as we call it in Germany, is a sign that the summer is drawing to a close. This sweet compote is a great way of preserving plums. It is also a key ingredient for Germknödel and a great condiment to go with German pancakes or rice pudding.

In Germany the plum season starts end of July and ends in early October; lots of time to try my plum butter recipe.

What is plum butter?

Plum butter is a thick compote or plum puree that is made from boiled-down fresh plums and sugar. In Germany plum butter is known as "Pflaumenmus" - "Pflaume" is the general term for "plums" in German, although Pflaumenmus is usually made from Italian prune plums known in Germany as "Zwetschge". So another term for this is "Zwetschgenmus".

Regional Variations

In Austria plum butter is known as "Powidl" and in Switzerland as "Leckschmier". In the south of the German state of Hessia it it is also called "Latwerge" and in the Alsace Lorraine Valley they are known as "Quetscheschläggel". [Source: Wikipedia]

Plum butter vs. plum jam: What is the difference?

The main difference between plum butter and plum jam is that plum butter is made without any preservatives or gelling agents. Whereas plum jam generally has a higher sugar-to-fruit ratio (usually 1:1), plum butter uses a lot less sugar. Pflaumenmus is still sweet because plums contain a high amount of natural sugars. The cooking process caramelises and concentrates the sweetness.

How to make plum butter?

For the detailed instructions and exact measurements, please jump to the printable recipe card

I have tested 3 different methods. Plum butter in a slow cooker (affiliate link) / crockpot (affiliate link), in a pot on the stove, and in the oven. They all have their advantages, but I concluded making them on the stove is the easiest and quickest way. It also gives you more control over the texture of the Pflaumenmus.

However, I did notice that I got different results according to which batch of plums I used. The first batch was home-picked plums from a neighbour's garden, which were more moist than another batch that I picked up from the supermarket.

So cooking times depend on how ripe your plums are and what type you are using. If you find that the plums get dry too quickly, just add a little water while cooking.

Plum butter spices

I use a combination of spices for my old-fashioned plum butter recipe: cinnamon, vanilla, and cloves.

You can use a vanilla bean (affiliate link), cinnamon stick (affiliate link), and whole cloves. You need to remove them before pureeing and store them. Or you can use ground alternatives or extract, which I find easier.

This recipe has a "Christmassy" flavor. If you prefer the pure plum taste, leave out the spices. You can also try your own flavor combinations. 

Ingredients: What plums to use?

In Germany, the most common type of plum to use is the Zwetschge, also known as the Italian prune plums. The main difference to normal plums is that they a smaller, oval, and generally contain less water than the regular larger round plum. They also hold their shape better when cooked, a reason why we like to use them in German plum cake.

Can I use regular plums?

Yes, you can - but be aware that the cooking times may differ, as they contain more water.

Pflaumenmus recipe

Preparation

Wash the plums. Cut them open and remove the stones. Place them in a large bowl and cover with the sugar and the spices. Leave for 2 hours or even overnight. This step is optional, but the sugar will allow the plums to release some liquid. This will help prevent the plum butter from burning to quickly. I used 2 kg Italian prune plums, with 200 g white sugar, 1 cinnamon stick (affiliate link), 1 teaspoon vanilla extract (affiliate link) and ¼ teaspoon ground cloves.

Slow cooker/crock pot

• Set your slow cooker (affiliate link)/crockpot (affiliate link) on low and cook without the lid on for approximately 6 hours. The plums should fall apart.
• Remove the lid and cook for another approximately 6 hours on high.
• The exact cooking time will depend on the type of plum you use and how ripe they are. As a rule, you can check with the back of your wooden spoon if the compote has reached the desired consistency. Run a finger through the middle and if the ridge does not fall back together, it is done. If desired you can puree the plum butter with an immersion blender or fruit processor.

Stove top method

• Add the plums to a large pot and cook on low to medium heat for 1-2 hours. You need to stir the plum butter regularly, so it does not stick to the bottom of the pot.
• The exact cooking time will depend on the type of plum you use and how ripe they are. As a rule, you can check with the back of your wooden spoon if the compote reached the desired consistency. Run a finger through the middle and if the ridge does not fall back together, it is done. (see picture). If you find that the compote becomes too dry too quickly you can add a little water.

Oven method

• Place the plums into a baking dish and bake for approximately 2-3 hours. For the first 180°C / 356°F. For the first 30 minutes leave the oven door ajar, but prop it open with a wooden spoon. This will allow for the steam to release, which comes from the moisture of the plums.
• The exact cooking time will depend on the type of plum you use and how ripe they are. As a rule, you can check with the back of your wooden spoon if the compote reached the desired consistency. Run a finger through the middle and if the ridge does not fall back together, it is done. (see picture).If you find that the compote becomes too dry too quickly you can add a little water.