Plum Butter

Use one of the following methods to prepare the pulp. As always, I recommend using Fruit Fresh when cutting up the fruit.

Method 1: Quarter pitted plums. Cook plums until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Run the plums through a food mill.

Method 2: Peel, quarter and pit plums. Cook plums until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Process in a blender or food processor.

Measure pulp for each quart of pulp, add 2 1/2 cups sugar and 1 1/2 tsp cinnamon. Cook slowly until thick. At first you only have to stir occasionally, but as it thickens you will have to stir more often. The pear butter is ready when it will mound up on a spoon.

Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes