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Prune Butter


4 lbs. pitted prunes
water
sugar
grated rind of 1 lemon
juice of 1 lemon

Soak 4 lbs. pitted prunes overnight in water to cover. Simmer in the same water until tender.

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. Add the juice and grated rind of 1 lemon during the second cooking. Hot pack in canning jars.

Yields six 8 oz. jars.




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