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