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Plum Butter

It takes a lot of fruit to make a small amount of butter, so save this recipe for the end of the season, when there is a glut. Fruit butter does not keep very well, so eat it up fairly quickly. It is soft, and can be spread easily.

ingredients

makes about 1.1 kg (2 1/2 lb)
1.4 kg (3 lb) plums, skinned and stoned
grated rind and juice of 1 lemon
sugar

method

1. Put the plums, lemon rind and j uice in a large saucepan and add about 450 ml (3/4 pint) water to cover. Simmer gently for 15-20 minutes, until the fruit is soft and pulpy.

2. Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the puree.

3. Return the puree to the pan and add 350 g (12 oz) sugar for each 568 ml (1 pint) puree.

4. Heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil for 20-25 minutes, stirring frequently, until the mixture thickens and is like jam in consistency.

5. Pot and cover the butter.

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