Plum Butter[Printer-friendly version of recipe]
Winner Blue Ribbon and Best of Section (Butters/Conserves/Marmalades) at 2001 Santa Clara County Fair!
10 cups chopped, pitted plums (~5 lbs.)
5 cups sugar - be sure to use cane sugar not beet sugar
Cook all ingredients at a very mild boil (less than medium heat) for 1 hour.
Take the pot off the stove and puree mixture with a hand blender until very smooth.
Cook about another 30 minutes.
Note to self: This is the time when it will stick and burn. Don't go wandering off, stay close and stir frequently.
The butter will be ready when you place a small amount on a plate and no water seeps out. It should be rich, smooth and dark.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 9 8-oz jars