Plum Butter
Ingredients
  • 1lb. plum(s)Italian or Damsun, ripe, washed, halved and pitted
  • 1/2 to 1cup sugardepending on tartness of plums
Instructions
  1. Place plums in a small saucepan. Bring to a boil, reduce heat and simmer until plums completely break down and are tender, stirring with a wooden spoon.
  2. Add sugar to taste and continue to cook and stir until the butter is thick enough so that when a spoonful is turned upside down it doesn’t immediately drop back into the pan.
  3. Place hot butter into sterilized jars, leaving 1/4″ head-space. Cover with sterilized lids. Process in a water bath for 10 minutes. Once cool, store in a cool dark place. (You can skip the water bath and store in the refrigerator for up to a month, or freeze for up to one year.) Makes about one pint.