Title: Plum butter - martha stewart living
 Categories: Sauces, Break/brnch, Preserves, Soup/stews
      Yield: 3 1/2 cups
 
  3 1/2 lb Plums
  1 1/4 c  Sugar
    1/4 ts Ground cardamom
    1/2 ts Ground cinnamon
 
  1. Split plums in half, remove pits, and cut into 1/2-inch pieces. Do
  not peel. Place in a 6-quart nonreactive saucepan and add 1 C water
  and the sugar. Bring to a boil, reduce heat, and cook until fruit is
  very soft, about 20 minutes. Remove from heat; puree fruit and liquid
  in a food mill or food processor.
  
  2. Rinse saucepan and return puree to pan along with cardamom and
  cinnamon. Cook over low heat, stirring frequently to prevent
  scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove
  from heat and let cool. Store in an airtight container. The butter
  will keep for up to 1 month in the refrigerator, 6 months in the
  freezer.
  
  Martha Stewart Living/August/94  Scanned & fixed by Di Pahl