Plum butter can be spread on a roll or served like a jam. Very sweet butters are usually spread thinly and those with little sugar can be served in bigger portions.
- Plums, 1.25 kg (2.75 lb)
- Sugar, 50 g
- Cinnamon, ½ g (1/4 tsp)
- 1 Tablespoon lemon juice (optional, helps to preserve color)
1. Wash plums, split and discard pits. Cut the plums into smaller pieces.
2. Add lemon juice and cook the plums until soft, stirring often. Start on very low heat until plums release juice.
3. Strain the pulp through a strainer.
4. Add sugar and cinnamon. Cook the pulp, stirring more often until proper texture is obtained.
Test for doneness: place a small quantity of the butter on a plate. When a rim of the liquid does not separate around the edge of the butter, it is done.
5. Fill sterilized jars with hot prune butter and tighten the lid.
6. Process for 10 minutes in a boiling water bath canner.
7. Remove jars and leave undisturbed for 12 hours.
NOTE plum butter does not need much sugar, taste it and decide whether it is sweet enough.