Ginger Peach Plum Butter

A no-canning, no-stovetop fruit butter that comes together in the microwave in about ten minutes. Diced peaches and plums collapse into a jammy spread with nothing more than a splash of water to get them started.

The ginger is what sets this apart from a basic fruit jam. Ground ginger goes in after the cooking, keeping its warm, peppery bite intact rather than getting muted by long heat. It cuts through the fruit’s sweetness and pairs well with both stone fruits.

This is a sugar-free version built with a sugar substitute, which keeps it light enough for yogurt parfaits, oatmeal, or a smear on whole grain toast. It’s not shelf-stable the way traditional canned jam is, so plan on refrigerating up to a month or freezing up to three.

Kitchen Tips

• Stir every couple of minutes during cooking so the fruit breaks down evenly and doesn’t scorch at the edges of the bowl.
• Use ripe fruit. Underripe peaches and plums stay stringy and won’t thicken properly.
• Spoon into hot, clean jars to help it keep longer. A quick rinse in boiling water before filling is enough.

Variations

• Swap ground ginger for a teaspoon of grated fresh ginger for brighter heat.
• Add a cinnamon stick during cooking, then pull it out before jarring.
• Use nectarines or apricots in place of the peaches for a different twist.