Three Gals Plum Butter Diane

[Guest guest]

What a special name you gave your Plum Butter.

Isis

, " strayfeather1 "

<otherbox2001 wrote:

>

> Three Gals Plum Butter

> Diane, Marilyn & Deanna

>

> Makes 5 half-pint jars

> * It's a thick recipe so be careful when cooking it, it tends to

> scorch easily. (There was no scorching problem in the crockpot but

> it probably extended the cooking time by a day).

>

> Ingredients

> 4 pounds large red or purple plums

> 1/2 cup pomegranate juice

> 1 – 1 ½ tsp 5–spice powder

> sugar to taste (I like it tart, I only added 1 scant cup)

>

> Equipment

> 5 (1/2-pint) jars with self-sealing lids

> Knife

> Crockpot

> Food processor / blender

> Measuring cups

> Wooden spoon

> Ladle

> Wide-mouthed funnel / very large measuring cup

> Water bath canner

>

> Directions:

>

> 1. Wash, pit and cut the plums in half.

>

> 2. Heat the plums and juice in the crockpot on low overnight,

> stirring occasionally, until plums are very soft.

>

> 3. Puree in a blender or food processor.

>

> 4. Measure the puree - you should have about 6 cups.

>

> 5. Put the puree and sugar and 5-spice powder back in the crockpot

> and cook on low heat, stirring frequently until very thick, 4 – 6

> hours.

>

> 6. When the plum butter is thick enough, wash and rinse the jars;

> keep them hot. Prepare lids as manufacturer directs.

>

> 7. Remove the puree from the crock and ladle into hot jars to

within

> 1/4-inch of each top.

>

> 8. Wipe the tops and threads of jars with a damp cloth. Put on the

> lids and screw bands as manufacturer directs.

>

> 9. Process in a boiling water bath for 10 minutes.

>

> Water bath directions:

> A large saucepan, Dutch oven or other kettle works great. If you

have

> a cake or other rack that will fit in the bottom, and if the pan is

> deep enough to hold water to cover the jars on the rack and still

has

> room to boil. Depending on the height of the rack, this would

require

> a pan 7-8 inches deep. Put the rack in the bottom of the pan, pour

in

> enough water to almost half full and heat to boiling. At the same

> time heat more water in a tea-kettle or other pan. Gently lower the

> filled and sealed jars onto the rack, then pour boiling water,

enough

> to cover. Heat to boiling, then cover and begin timing as the

recipe

> directs.

>

> Novice Notes:

> I didn't have a funnel so I used my 2-quart measuring cup to pour

the

> plum butter into the jars and it worked fine. I didn't have a rack

> or real canner either. I used the heavy bottom half of my sister's

> pasta pot (the kind that comes with the basket strainer). I

lowered

> the sealed jars into the boiling water with tongs and poured more

> boiling water over the top to cover them. They all sealed up just

> fine. This was a lot easier than I expected and fun too.

>