Butter Full of Crock

– So what to do with the rest of the plums? Butter butter butter! I love making and eating peach butter, because it is so easy, so why not plum butter?

Be sure to sterilize your jars, since you are not going to put the butter in a bath.  Put plums in a pot with water and cook until skins start to split. Remove.

Remove skins and pits. Place the plums in a crock pot.

Add sugar. I put in 3 cups. I didn’t make mine too sweet. I want try making different plum sauces.

Puree the plums. Use a hand mixer or a blender. Cook on low. Could take up to 24 hours. I stir when I think about it.

As you can see the plums turn a dark brown. They are not burnt. To check to see if your butter is ready. Place a small amount on a place. If there is no liquid around it, it is ready to put in jars. Remember to fill jars to 1/4″ from the top. Be sure the jars and lids are sterile.

Turn jars upside down. I turn them back over after they have cooled. They are now sealed. You are ready to use your plum butter. Enjoy. 🙂

Jammin’ in the Kitchen

 – I do love homemade jams. My mother taught us to can. I helped her every summer. When my husband came home with a box of plums, visions of plum jam danced in my head. Usually he brings home peaches from the Central Valley, but, alas, they did not have any peaches this time. It’s always exciting to try something new.

Out came the canning equipment and books. I always refer to the book, Ball Blue Book Guild To Home Canning, Freezing & Dehydration, for any question I have. Great book for beginners.

The jars and equipment are hand washed before using. I NEVER place the jars into the dishwasher. After awhile dishwasher detergent pits the glass and makes it look foggy. I prefer the jars to look crystal clear!

After they are cleaned, place the jars into a large pot filled with water as you put the jars in. This way you don’t over fill the pot with water. Bring the water to a boil and boil jars for 10 minutes. Turn the heat off and leave jars in boiling water until time to use. I pour boiling water over the lids, rings and utensils and leave in water until time to use. I want everything to be sterile.

I used my new book, Better Homes and Gardens Can It!, to see how to cook plums. Chop up and pit the plums and measure 8 cups of the cut plums and put into a sauce pan with 1/2 cup of water. When the mixture begins to boil, cover the pan and simmer for 5 minutes. Remove from the heat and pour  the mixture back in to the measuring cup to make sure you have 6 cups of plums.  Pour mixture back in to the sauce pan and add 7 cups sugar and 1/2 cup of lemon juice.  Stirring  constantly until rolling boil. Add liquid pectin quickly and bring to rolling boil, stirring constantly for one minute. Remove from heat.

Place sterilized jars on a towel to insulate the jars from placing on cold surface. Cold surface could cause them to crack.

Fill jars to 1/4 inch from the top. Take a paper towel dip into hot water, and wipe jar rims. Place seal and ring on the jars.

Screw the lids on until you feel resistance. They should be snug.

Place jars into the large canning pot with water and cover.

After the the water starts to boil again, cook for 5 minutes.

Remove jars from bath and put in next batch. I  set the hot dripping jars on the counter by the stove, then they are moved to a larger area and spaced about 1-2 inches apart to cool.

You can hear the jars seal. After all the jars are sealed, remove the rings. This keep the rings from sticking to the jars and making it almost impossible to open. If you give any as a gift, you can replace the ring after cleaning the jar and ring.

Enjoy! 🙂 Look for my plum butter.