Recipe Archives->Preserving->Plum Butter

Plum Butter
Yield:  1.1 kg (2.1/3 lbs)  

1.4 kg plums; skinned and stoned
1 lemon; zest and juice
450 ml water 
sugar

Put the plums, lemon zest and juice and water in a large saucepan.
Simmer gently for 15-20 minutes, until the fruit is soft and pulpy.
Using a wooden spoon, press the fruit pulp through a nylon sieve
and measure the puree. Return the puree to the pan and add 350g
sugar for each 600ml puree. Heat gently, stirring, until the sugar
has dissolved, then bring to the boil and boil for 20-25 minutes,
stirring frequently, until the mixture thickens and is like jam in
consistency. Pot and cover the butter.

Printable version: plum-butter.txt.