It takes a lot of fruit to make a small amount of butter, so save this recipe for the end of the season, when there is a glut. Fruit butter does not keep very well,, so eat it up fairly quickly. It is soft, and can be spread easily.
MAKES ABOUT 1.1 kg (2 1/2 lb)
1.4 kg (3 lb) plums, skinned and stoned
grated rind and juice of 1 lemon
sugar
1. Put the plums, lemon rind and juice in a large saucepan and add about 450 ml (3/4 pint) water to cover. Simmer gently for 15 - 20 minutes, until the fruit is soft and pulpy.
2. Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the puree.
3. Return the puree to the pan and add 350 g (12 oz) sugar for each 568 ml (1 pint) puree.
4. 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.
5. Pot and cover the butter.
