Preheat oven to 350°F.

Line a large baking sheet with parchment paper.

Spread the pitless prune plums evenly on the parchment lined baking sheet.

Sprinkle the prunes with about 1-2 tablespoons of brown sugar.

Bake for about 30-40 minutes or until the skins can easily be removed.

Transfer the prunes, WITHOUT the skins and all the juices to a slow cooker with the addition of the vanilla bean and orange peel.

Transfer the prunes, WITH the skins, and all the juices to a slow cooker with the addition of the vanilla bean. Add ½ teaspoon of almond extract at the end of the cooking time.

Transfer the prunes (either with or without their skins) and all the juices to a slow cooker with the addition of the apples. Add ¼ teaspoon of nutmeg at the end of the cooking time.

Transfer the prunes (either with or without their skins) and all the juices to a slow cooker with the addition of the pears, vanilla bean and orange peel.

Once you have decided on one of the variations, set the slow cooker on high for about 2 hours.

Remove the vanilla bean and orange peel, if applicable.

With an immersion blender, puree the softened prunes until smooth.

Set the slow cooker on low and cook for an additional 8-10 hours. Total time will depend on total moisture of pureed fruit. The plum butter is done when there is no liquid that seeps out when a teaspoon of the fruit is placed on a dish.

OPTIONAL: Can use a few tablespoons of maple syrup or honey to sweeten the plum butter. Can also use a squirt of lemon juice to even out the flavors.

Ladle the plum butter in sterilized jars and process accordingly.