A sweet way to use nature's bounty! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
My Private Note
- 1Wash plums thoroughly and place in a large pot with enough water to BARELY cover fruit.
- 2Simmer uncovered, until soft, about 3 hours.
- 3Press through a strainer.
- 4Add sugar and cider and cook for about an hour or until thick.
- 5Seal in hot, sterilized jars and process in a boiling water bath for ten minutes.
- 6**Plum butter thickens by evaporative cooking. If mixture seem thin, there's likely a little too much water in the mixture. Make sure that you're cooking it with the lid off, stir frequently, and continue cooking until it thickens to your preference. You'll be able to speed up the process if you increase the surface area of the plum butter by transferring it to a wider pan, maybe a skillet. Don't increase the heat -- you'll be taking a chance of scorching it.
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Nutritional Facts for Old Fashioned Plum Butter
Serving Size: 1 (4565 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3259.6
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 835.7 g
- Dietary Fiber 19.0 g
- Sugars 814.8 g
- Protein 9.5 g