1.4 Kilogram Plums, skinned and stoned (3 lb)
1 Lemon, zest and juice
450 ml Water (3/4 pint)
Put the plums, lemon zest and juice and water in a large saucepan.
Simmer gently for 15-20 minutes, until the fruit is soft and pulpy.
Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the purée.
Return the purée to the pan and add 350g (12 oz) sugar for each 600ml (1 pint) purée.
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. Pot and cover the butter.
Pairs Well With
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 and needs to be eaten up fairly quickly. It is soft and can be spread easily.
Makes 1.1 kg (2 1/2 lb)