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Plum Butter 2


4 lbs. plums
water
sugar

Wash and stem 4 lbs. plums. Crush a few to produce enough juice to prevent sticking, adding a little water if needed. Cover and cook until tender and collapsed.

Process through an Power Strainer or sieve. Weigh the pulp and add 8 oz. of sugar for each pound of pulp. Cook until thick and creamy, stirring often and skimming the scum that rises while boiling. Hot pack in canning jars.

Yields three to four 8 oz. jars.




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