Kevin has commented that he has not got enough plums to make preserves so ‘we will make traditional apple and plum ‘butter’.
The end result is a stiff, sliceable preserve. Keeps years! ideal for sponge cakes as it is fairly ’solid’, does not run.’
Thanks Kevin – that sounds good so here is a recipe for apple & plum butter:
3 lb Apples
1 lb Plums
¾ lb sugar to each pint of pulp
cinnamon can be added when cooking the fruit
Cook peeled, cored & chopped apples in a little water until soft.
Add stoned plums to the apples, cook until soft.
Push the pulped mixture through a nylon sieve.
Add ¾ lb sugar for every pint of pulp.
Bring the pulp & sugar mixture to the boil.
When setting occurs and pour into heated jars or pots immediately.
Cover the pots.
Serve apple and plum butter on:
- sponge cake