A delicious fruit butter to spread on warm bread toast or scones or use it on a sandwich or a sponge cake A lovely way to preserve the flavor of local plums for enjoyment yearround
Prep Time
12 hrs
Dificult
Easy
Servings
18 hrs 55 mins
Ingredients
Instructions
Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat
stirring occasionally
until plums are broken down
about 2 hours. Remove stockpot from heat and cool for 2 hours.
Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature
8 hours to overnight.
Cook plums over low heat
stirring occasionally
about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
Bring plums to a boil; add sugar
lower heat
and simmer until thickened
about 15 minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars
filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
cover the pot
and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool. Press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
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