Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Apple-Plum Butter
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2 Pounds Slightly underripe red plums
Quartered
2 Pounds Tart apples, quartered
2 Cups Unsweetened, unfiltered Apple Juice
2 Cups Sugar
2 Teaspoons Ground cinnamon
..
Fat grams per serving: Approx. Cook Time: 2hr Combine plums, apples and
juice in a heavy non-aluminum saucepan. Bring to a boil over medium heat.
Reduce heat, cover partially and simmer 25 minutes, stirring occasionally.
Uncover and cook until fruit is very tender, stirring stirring occasionally
(20-30 minutes). Cool slightly. Force fruit through food mill fitted with
medium blade, discarding peel and seeds. (or you can do as I do, seed and
pit the fruit BEFORE cooking. Then, when you reach this stage, all you have
to do is run it through a food processor) Return puree to pan, add sugar and
cinnamon. Bring to a boil over medium heat, stirring constantly. (careful,
mixture can scorch easily!) Reduce heat and simmer briskly until butter is
thick and glossy, stirring frequently (about 40 minutes). Remove from heat,
spoon into hot sterilized jars and seal.

Makes 3 pints jars or 6 - 8oz jars. Butter can be stored in the fridge for
up to 3 weeks, or processed in a boiling water bath (15 minutes for pint
jars or 10 minutes for 8 oz jars) and kept on a cool dark shelf for up to 1
year.

Servings: 6






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Eagles may soar, but weasels don't get sucked into jet engines.