Apple-plum butter
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Apple-plum butter
  Butter    Condiments  
Last updated 6/12/2012 1:04:40 AM. Recipe ID 29264. Report a problem with this recipe.
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      Title: Apple-plum butter
 Categories: Condiments, Jams
      Yield: 3 Servings
      2 lb Slightly underripe red plums
           - quartered
      2 lb Tart apples, quartered
      2 c  Unsweetened, unfiltered
           - apple juice
      2 ts Ground cinnamon
  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 minutes, stirring occasionally.  Uncover and cook until
  fruit is very tender, stirring stirring occasionally (20-30 minutes).
  Cool slightly. Force fruit through food mill fitted with medium blade,
  discarding peel and seeds.  (or you can do as I do, 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
  sugar and cinnamon. Bring to a boil over medium heat, stirring
  constantly. (careful, mixture can scorch easily!) Reduce heat and
  simmer briskly until butter is thick and glossy, stirring frequently
  (about 40 minutes). Remove from heat, spoon into hot sterilized jars
  and seal. Makes 3 pints jars or 6 - 8oz jars. Butter can be stored in
  the fridge for up to 3 weeks, or processed in a boiling water bath
  (15 minutes for pint jars or 10 minutes for 8 oz jars) and kept on a
  cool dark shelf for up to 1 year.

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Recipe ID 29264 (Apr 03, 2005)

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