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Traditional German Plum Butter Recipe| Pflaumenmus

ByAnja Eckert Published
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There is one taste that, when I close my eyes, puts me right back in Germany as a child. It’s Pflaumenmus, German plum butter: Dark, thick, gently spiced, and cooked down slowly until it tastes like the whole season in the jar. German breakfast is just not the same without authentic plum butter!

This is my grandmother’s recipe, the same one she made every summer, and the one I’ve been making myself for years. It’s built the traditional way: no pectin, no shortcuts, just plums, a little sugar, and time. If you’ve only ever had the jam-and-jelly version of plum butter, this one is going to surprise you.

I’ll walk you through her traditional method start to finish, and I’ve got some ideas for you too if you can’t find the right plums where you live.

An open jar of dark plum jam, reminiscent of traditional German plum butter, with a white spoon inside, is surrounded by whole and halved plums, cinnamon sticks, and closed jars on a wooden surface.

This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure.

What makes this recipe special

  • It’s my grandmother’s traditional German method, not a jam or jelly recipe dressed up with a German name
  • It’s thick, glossy, and gently spiced, built entirely by slow cooking instead of pectin.
  • Most of the work happens while you sleep or while it simmers on its own on the stove or in the oven.
  • You don’t need pectin, yeast, or any special equipment. Just plums (or dried prunes), a little sugar, and time.

Pflaumenmus Ingredients

  • Italian or European prune plums (also called Zwetschgen): These are the plums that make Pflaumenmus what it is: small, oval, low in water. Regular round plums like Santa Rosa won’t cook down the same way but you can use them in a pinch.
  • Sugar: Traditional Pflaumenmus is barely sweet, so start light and adjust once you’ve tasted it.
  • Spices: cinnamon, cloves, nutmeg, and anise seed are the authentic spices
  • Lemon juice: just a bit adds some acidity and helps preserve it (by lowering the pH)
A bowl of European plums, a bowl of sugar, a whole lemon, and a small dish with cinnamon, cloves, and star anise—all labeled—are arranged on a white countertop, ready to be transformed into traditional German plum butter.

Can’t find the right plums? Not to worry! Simply download my quick-and-easy recipe that uses dried prunes and is ready in as quick as 35 minutes: https://ourgabledhome.com/pflaumenmus-recipe-card/

  • My family devoured this!

    Perfectly crispy on the outside and soft and fluffy on the inside! This is my new sourdough recipe! ❤️
    Jennifer Evans

  • Perfectly crispy on the outside and soft and fluffy on the inside! This is my new sourdough recipe! ❤️
    Jennifer Evans

How to make German plum butter

This is a summary of the recipe steps. For the complete instructions, please scroll down to the recipe card at the bottom of the post.

  1. Prepare the plums: wash, halve, and pit them.
  2. Soak the plums: let them sit in sugar overnight.
  3. Add the remaining ingredients and bring to a boil.
  4. Cook until thick and glossy.
  • Halved plums with pits removed are on a wooden cutting board, ready for making traditional German plum butter. A small pile of pits, a paring knife, and part of a metal strainer are also visible.
  • A pot filled with boiling dark purple plums, some whole, some split, simmering in their juices as they transform into rich German plum butter.
  • A pot of halved plums simmering in liquid with a wooden spoon, visible cinnamon stick, and star anise, evokes the traditional process of making German plum butter, likely being prepared for a rich jam or sauce.
  • A pot of simmering fruit, including dark plums and peaches, being stirred with a wooden spoon on a stove. Steam rises from the bubbling mixture as it slowly transforms into a rich German plum butter.
  • A wooden spoon stirs a thick, dark brown mixture in a pot, reminiscent of chocolate or fudge being cooked—or perhaps even German plum butter as it bubbles and deepens in color.
A simple pink outline of a paper with a heart in the center, enclosed in a pink circle on a white background.

The Oven Method: Simply place all the ingredients in a large baking dish, let them soak overnight, and bake it at 320˚F (160˚C) for 3 hours, stirring occasionally, until you have the desired thickness.

How to serve

An open jar of dark German plum butter with a white spoon inside, surrounded by whole and halved plums on a wooden surface.

How long does Pflaumenmus last?

This plum butter keeps for years if you store it in a dark, cool place. Once you open a jar, it will keep in the refrigerator for 3-4 weeks.

I use a canning method that’s different from the standard American method. However, the USDA recommends using a tested hot-water bath canning method following standard food safety guidelines. Traditional or un-canned methods should be refrigerated immediately.

Frequently Asked Questions

What plums are best for Pflaumenmus?

Italian or European prune plums, also called Zwetschgen. They’re small, oval, low in water, and full of flavor. Regular round plums like Santa Rosa hold too much water and won’t cook down the same way.

Can I make plum butter without European prunes?

Yes. Use dried prunes. You can get my exact recipe here.

Do I need pectin?

No. Pflaumenmus thickens from slow cooking, not pectin

How much sugar do I need?

Less than you’d think. Traditional Pflaumenmus is barely sweet. Start low and taste.

👉 Let me know if you have any questions or comments!

An open jar of dark plum jam, reminiscent of traditional German plum butter, with a white spoon inside, is surrounded by whole and halved plums, cinnamon sticks, and closed jars on a wooden surface.
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Traditional German Plum Butter | Pflaumenmus

You will love this authentic German plum butter (Pflaumenmus). My traditional family recipe doesn't use any pectin, just fresh plums, warm spices, and slow cooking.
Prep Time10 minutes
Cook Time2 hours
soaking time12 hours
Total Time14 hours 10 minutes
Course: Preserves
Cuisine: German
Servings: 60 TBSP ( 5 8-oz jars)
Calories: 21kcal
Author: Anja Eckert

Ingredients

  • 1200 g European plums (prunes) about 2.5 pounds
  • 175 g sugar about ¾ cups
  • 1 TBSP lemon juice
  • 1 stick cinnamon
  • 1 piece star anise seed
  • 3-4 whole cloves
US Customary – Metric
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Instructions

  • Wash, halve, and pit the plums. Add them to a medium pot.
  • Add the sugar and stir well. Let this mixture sit overnight (12 hours).
  • The next day, add the lemon juice and spices. Bring to a boil.
  • Turn the heat to a simmer and boil the plum mixture for 2 to 2 ½ hours, stirring occasionally to prevent sticking and depending on your plums and your preferred thickness.
  • Remove any visible spices. Add to jars and follow safe canning practices.

Notes

  • Adjust the sweetness to your liking.
  • You can also add more or less of the spices to your preference.
  • Store unopened jars processed in a hot-water bath in a cool, dark place for 3-4 years. Once opened, refrigerate and use within 3–4 weeks.
  • If you want to make authentic German plum butter but can’t find the right prunes, you can easily make this with dried prunes.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 0.2mg | Fiber: 0.3g | Sugar: 5g | Calcium: 2mg | Iron: 0.1mg
Tried this recipe?Mention @ourgabledhome or tag #ourgabledhome!

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An open glass jar filled with thick, dark German plum butter, with a white spoon inside. Fresh plums, cinnamon sticks, and a closed jar lid are nearby on a wooden surface.

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