Stef wrote:
> On Jul 27, 4:51 pm, "Ivan Weiss" > wrote:
>
>>"Kitty" > wrote in message
>>
...> Hi, Plums were 50 cents a pound at walmart so we got five or six
>>
>>>pounds. now, here's my questions. LOL
>>
>>>I've been told I have diabetes, borderline. I use fruit when I want
>>>something sweet and it seems to work out just fine.
>>
>>>I prefer to eat fresh fruit but I'd like to preserve these so I'll
>>>have some fruit when all the fruit at the market is unaffordable. So
>>>does preserves or jam use less sugar? I don't need it to be extra
>>>sweet, In fact I'd prefer to have more fruit flavor and not so much
>>>sweetener, but canning them in plain water is going to just give me
>>>watery fruit, so What would you do?
>>
>>--
>>Plum butter is one of the best things in the world.
>>--
>>ivan
>
>
> Does any one have a recipe for plum butter?
>
> Thanks,
> S
Most butters are cooked down sauces. So you can cook your fruit in as
little liquid as is feasible, put it through a food mill to get rid of
peels ( and pits if necessary), taste it for sweetness, cookdown and
taste for sweetness again, sweeten to taste and if still not thick
enough put in a shallow, wide baking pan and reduce further in a not too
hot oven, stirring from the sides occasionally. And can it. We usually
use the time in Putting Food By for apple butter ( I don't have my copy
here at home, so can't tell you what the time is). Be careful, hot
butters really stick to the skin and burn.
Ellen