Plum Butter

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 puree. Return the puree to the pan and add ¾ C. sugar for each 1 ¾ C. puree. 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. While still very hot, place in sterilized jars and seal.

Note: Taste for sweetness after sugar has dissolved and add more if too tart.