At a glance
Making plum butter gets a big upgrade with this hands-off oven method—no endless stirring required. You'll macerate the plums overnight, then let the oven do the heavy lifting for a couple of hours while you relax, finishing with a hint of rum and warm spices before jarring up your deep purple preserve.
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Prepare and macerate the plums
Wash the plums, remove the pits and cut them in half. Place them in a roasting pan, sprinkle with sugar, add the vinegar and mix everything together. Cover the pan and let the plums sit at room temperature overnight (12 to 24 hours) so they release plenty of juice.
For this step
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Bake the plum butter with no stirring
The next day, place the roasting pan with the plums and their juice into an oven preheated to 150–180 °C. Bake for about 1.5 to 2.5 hours, until the liquid has evaporated. Don't stir the mixture at all while it bakes – just check on it visually from time to time.
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Prepare the canning jars
While the plum butter bakes, get your jars and lids ready. Wash them thoroughly in hot water and rinse well. For extra cleanliness, you can also boil them or sterilise them briefly in a hot oven. Make sure they're completely dry.
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