Apple-Plum Butter

Title:
Apple-Plum Butter

Yield:
3 Servings

Categories:
Condiments,
Jams




Ingredients:





     2 lb Slightly underripe red plums


          - quartered


     2 lb Tart apples, quartered


     2 c  Unsweetened, unfiltered


          - apple juice


     2 ts Ground cinnamon






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini