Spiced Plum Butter

Ingredients

Instructions

1. 1Wash 6 half-pint jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer's instructions.
2. 2Combine the halved, pitted plums with 1 1/2 cups water in a large pot and simmer, covered, for 20 minutes, stirring occasionally, until very soft and the skins have broken down.
3. 3Pass the cooked plums through a food mill to remove the skins, return the smooth puree to the pot, and stir in the sugar, cinnamon, cloves, and bottled lemon juice.
4. 4Cook uncovered over low heat, stirring often to prevent sticking, for about 1 hour until deep purple, glossy, and mounding on a spoon without a ring of liquid separating out.
5. 5Ladle the hot plum butter into hot jars, leaving 1/4 inch headspace.
6. 6Remove air bubbles, top off to maintain 1/4 inch headspace, wipe rims, center lids, and apply bands fingertip-tight.
7. 7Process in a boiling-water canner with 1 inch of water over the jar tops, timing 10 minutes from a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off heat, wait 5 minutes, then move jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check seals by pressing lid centers, remove bands, wipe jars clean, and label with contents and date.
10. 10Store in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
11. 11Do not change the sugar or lemon juice quantities, since they are what keeps this cooked-down product safely acidic and stable on the shelf.