Plum Butter

Let's Cook

1. Step 1.

   Weigh and record the weight of: Ripe plums

2. Step 2.

   Wash, quarter, and pit the plums and place in a large pot along with: ½ cup water for every initial 1 pound fruit

3. Step 3.

   Bring to a boil, cover, and reduce the heat to simmer until the plums are very soft, about 15 minutes. Run the pulp through a food mill fitted with the medium disk. Discard the skins and measure the puree. Transfer the puree to a pot or roasting pan and add: ¾ cup sugar for every 1 cup puree

4. Step 4.

   Bring to a boil and simmer over medium-low heat or bake in a 300°F oven, stirring every hour, until the butter is thick and can be mounded on a spoon. It should not exude any thin liquid, but keep in mind that plum butter will not be quite as thick as apple butter.

5. Step 5.

   While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready clean, hot half-pint jars (you should get ¾ to one half-pint jar of finished butter for every 1 cup puree).

6. Step 6.

   Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.