By: Gourmet Nun
1 pound ripe Italian or Damsun plums, washed, halved and pitted
1/2 to 1 cup sugar, depending on tartness of plums
1. Place plums in a small saucepan. Bring to a boil, reduce heat and simmer until plums completely break down and are tender, stirring with a wooden spoon.
2. Add sugar to taste and continue to cook and stir until the butter is thick enough so that when a spoonful is turned upside down it doesn’t immediately drop back into the pan.
3. Place hot butter into sterilized jars, leaving 1/4″ head-space. Cover with sterilized lids. Process in a water bath for 10 minutes. Once cool, store in a cool dark place. (You can skip the water bath and store in the refrigerator for up to a month, or freeze for up to one year.) Makes about one pint.
I hope you enjoy it as much as I have!