Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Plum Butter



Posts : 17752
Thanked : 874
Join date : 2013-01-12

Plum Butter

Post by Lobo on Sat 16 Jan 2016, 10:00 pm

Plum Butter

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 70 minutes
Servings: 24
Achieving the correct viscosity for this butter can be tricky, since the cooking time varies according to the ripeness of the plums. After the butter is simmered, it should have the thickness of heavy cream, and once it cools a bit, it should drip thickly from a spoon.

  • Printer Friendly Version

  • 807


  • 1 orange
  • 4 lb. plums
  • 3 1/4 cups sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon


Have ready 5 hot, sterilized half-pint jars and their lids.

Using a vegetable peeler, cut 4 strips of zest from the orange, each about 1 inch wide and 4 inches long. Cut the orange in half and squeeze enough juice to measure 1/4 cup. Pour into a large nonreactive saucepan.

Halve and pit each plum and cut each half into 3 pieces. Place the pieces in the saucepan, add the sugar and stir gently to combine. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring often, until the plums are tender, about 5 minutes.

Working in batches if necessary, pass the plums through a food mill or fine-mesh sieve set over another large nonreactive saucepan. Stir in the vanilla and cinnamon and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until the butter is the consistency of heavy cream, 55 to 70 minutes.

Ladle the hot butter into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months. Makes 5 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

    Current date/time is Sat 03 Dec 2016, 5:34 am