Plum Butter

Step 1: In a large pot over low heat place 2 tablespoons water and then add the plums and sugar. Cook, uncovered for 2 hours, stirring often. Turn off heat and leave the pot at room temperature covered overnight.

Step 2: The next day put the pot (with the plums) on low heat and cook uncovered for one hour, stirring often. Turn off heat and leave pot at room temperature overnight.

Step 3: The next day repeat the process again, but this time cooking the plums for 30 minutes, stirring often. To test if the plum butter is ready, scoops up some of it with a spoon and drop it back into the pot, if it comes off the spoon in one piece it is ready, if not give it another 30 minutes or so.

Step 4: Meanwhile clean jars. Place in a hot dishwasher cycle or handwash in hot soapy water. Sterilize the clean jars by su emerging them in boiling water for 10 minutes and then pour out water and let jars air dry.

Step 5: Transfer plum butter to jars while it is still hot. Allow to cool fully before covering. Store in refrigerator and use within 2 weeks. For longer storage process using safe canning techniques for hot water canning for jams and jellies.