Copyright © 2014 The FOURnet Information Network. All rights reserved.

PLUM BUTTER 
1 1/2 lbs. (about 9 fresh lg.) plums, sliced and pitted
2 c. sugar
1/2 tsp. cinnamon
Dash of nutmeg, cloves and allspice

In heavy kettle stir plums and 1/2 cup sugar over lowest heat. When juices flow, bring to boil; cook 5 minutes or until fruit is tender. Pour into blender. Chop on low speed, 2 seconds. Return to kettle; add remaining sugar and spices. Bring to boil.

Reduce heat, yet maintain active bubbling; cook 5-10 minutes, stirring frequently. Test for doneness -- mixture "sheets" from spoon, or pour teaspoonful on chilled sauce -- if no rim of liquid forms around edge of butter it is done. Ladle at once into hot sterilized screw top jars leaving 1/2 inch headspace. Seal with clean, dry, metal lids. Makes 3 1/2 pints.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood