Raspberry Plum Butter, Canned

Step 1: Combine plums, thawed raspberries, with liquids and water in a heavy kettle (Or deep pot). Bring to a boil, reduce heat and cook until fruit is very tender. Remove from heat and puree in blender. Return puree to kettle (deep pot) and add remaining ingredients. Cook over low heat until sugar is dissolved. Increase heat and, stirring constantly, cook until butter is thick and glossy (butter is ready for canning when it has 2 drops after each other from a spoon).

Step 2: Spoon or Sheet Test – Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and "sheet" off the spoon, the jellying point has been reached.

Step 3: Seal according to manufacturer's directions.