Spiced Plum Butter

Simmering on the stove today...

Spiced Plum Butter

Wash and Pit

3 quarts Italitan Purple Plums

Place in Deep stock pot

add 3 cups water

1/2 cup lemon juice

2 cups sugar

1 cup Brown sugar

2 tablespoons Cinnamon

Simmer gently mashing as fruit softens

Remove from stove and pour butter through a strainer to remove peelings

Put Butter back on stove

Cook down to desired consistency, will thicken

OR add Pomonas Universal Pection according to directions on package.

Place in hot, sterile pint size canning jars

(jars can be kept warm in dishwasher, wash them just before making Jam)

Tighten lids and store upside down till Plumb Butter cools

Place right side up and tighten lids again

Let stand overnight

If seal does not seal tight store in fridge

If all have sealed will keep for up to one year in pantry

© Monika Hardy