Plum Butter

Prep Time:18

Remove pits from plums. Crush and cook the fruit in its own juice, stirring often, until pulp gets thick enough to mound somewhat on a spoon.
Press cooked plums through a sieve or food mill to make into a puree.
Measure out 2 quarts of fruit pulp.
Add sugar and spices as desired.
Cook fruit butter down using slow cooker, stove top, or oven until thick enough to round on the spoon. The butter should have a glossiness or sheen to it as well. Use your best judgment here.

Fill jar with thickened fruit butter, leaving ¼” headspace.
Remove air bubbles and check your headspace again. Adjust if needed.
Wipe rims of jar clean with damp towel or paper towel.
Add your canning lids and rings, finger tight.
Place jar in the canner. When all jars are filled, process according to the instructions below

When processing time is completed turn off the heat.
Remove the canner lid and wait 5 minutes.
Remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
When the jars are cooled, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.

Optional - I like to add a pinch of salt to my fruit butters to enhance flavor too.