Plum and Peach Butter
Adapted from Well Preserved, Third Edition
Makes 4-250mL jars
3 cups chopped, pitted plums
3 cups chopped, pitted peaches
1/2 cup water
400 g (2 cups) sugar, or to taste
1/4 tsp cinnamon
1/4 tsp cloves
Combine the plums, peaches and water in a large pot. Cover and simmer for 20 minutes over medium heat until the fruit is tender. Remove the pot from heat and pass the fruit through a food mill. (Or puree in a food processor, I can't even see the skins.) Prepare the preserving jars.
Return the fruit puree with the sugar to the preserving pot. Stir until the sugar is dissolved and bring to a simmer over medium-low heat. Stir constantly for 30 to 40 minutes so the bottom doesn't burn, until the mixture is somewhat thickened. Stir in the spices in the last 10 minutes of cooking time.
Remove the butter from the heat and spoon the butter into prepared jars, leaving 1/4 inch head space. Wipe the rims clean and screw on the rings. Process the jars in a water bath for 10 minutes.