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Ingredients
- 2 lb slightly under-ripe red plums quartered
- 2 lb tart apples quartered
- 2 c. unsweetened, unfiltered apple juice
- 2 tsp grnd cinnamon
Directions
- 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 min, stirring occasionally. Uncover and cook till fruit is very tender, stirring occasionally (20 to 30 min).
- Cold slightly. Force fruit through food mill fitted with medium blade, discarding peel and seeds. (Or possibly you can 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 in sugar and cinnamon. Bring to a boil over medium heat, stirring constantly. (Careful, mix can scorch easily!) Reduce heat and simmer briskly till butter is thick and glossy, stirring frequently (about 40 min). Remove from heat, spoon into warm sterilized jars and seal.
- Butter can be stored in the fridge for up to 3 weeks, or possibly processed in a boiling water bath (15 min for pint jars or possibly 10 min for 8 ounces jars) and kept on a cold dark shelf for up to 1 year.
- This recipe yields 3 pint or possibly 6 half-pint jars.
- Yield: 3 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 821g | |
| Calories 437 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 896mg | 26% |
| Total Carbs 116.94g | 31% |
| Dietary Fiber 22.4g | 75% |
| Sugars 84.94g | 57% |
| Protein 2.33g | 4% |
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