INGREDIENTS

INSTRUCTIONS

Combine plums, apples and juice in a heavy non-aluminum saucepan.
Bring to a boil over medium heat. Reduce heat, cover partially and
simmer 25 minutes, stirring occasionally.  Uncover and cook until
fruit is very tender, stirring stirring occasionally (20-30 minutes).
Cool slightly. Force fruit through food mill fitted with medium blade,
discarding peel and seeds.  (or you can do as I do, seed and pit the
fruit BEFORE cooking. Then, when you reach this stage, all you have  to
do is run it through a food processor)  Return puree to pan, add  sugar
and cinnamon. Bring to a boil over medium heat, stirring  constantly.
(careful, mixture can scorch easily!) Reduce heat and  simmer briskly
until butter is thick and glossy, stirring frequently  (about 40
minutes). Remove from heat, spoon into hot sterilized jars  and seal.
Makes 3 pints jars or 6 - 8oz jars. Butter can be stored in  the fridge
for up to 3 weeks, or processed in a boiling water bath  (15 minutes
for pint jars or 10 minutes for 8 oz jars) and kept on a  cool dark
shelf for up to 1 year.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Jesus: add a whole new dimension to your life”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 7.5mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g