Ingredients

• 4.5 pounds plums , pitted and diced
• 0.25 cups water , or as needed
• 1 cup white sugar

Instructions

1. 1 Place plums in a large stockpot: pour in enough water to cover the bottom of stockpot. Cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Cool for 2 hours.
2. 2 Return stockpot to stovetop over low heat; cook plums gently for 2 to 3 hours more. Cool at room temperature, 8 hours to overnight.
3. 3 Cook plums in stockpot over low heat, stirring occasionally, about 2 hours. Let stand at room temperature for 2 hours.
4. 4 Bring plums to a boil; add sugar. Reduce heat, and simmer until thickened, about 15 minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving