Plum Butter

Plums boiled with sugar and spices, sometimes with tart apples, and set in pots.

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Original Receipt in 'Woman's Institute Library of Cookery', c1910, USA

85. PLUM BUTTER.--Another very good way in which to preserve plums for future use is to make butter of them. The accompanying recipe explains the correct procedure for butter of this kind.

PLUM BUTTER
4 qt. plums
1 c. hot water
3 lb. sugar
2 tsp. cinnamon
1/2 tsp. cloves

Wash the plums, cut them in half, and remove the seeds. Put the plums with the water into a preserving kettle, and boil until they are soft.
Press them through a sieve or a colander, return to the preserving kettle, and add the sugar and spices. Boil until the mixture is thick and jelly-like, stirring constantly to prevent scorching. Pour into hot sterilized crocks or glasses, cool, and seal. If very sour plums are used, increase the amount of sugar.

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