Find the frugal grandma within…can that seasonal fruit for winter!

A month ago, a friend and I wandered up to Palmdale’s U-Pick farms for apples, plums and peaches. The fruit was seasonal, ripe for the picking and dirt cheap! Since there was more fruit to eat, we decided to try our hand at some simple canning recipes the next day. With a few basic ingredients and tools, we whipped out three granny-rific treats to enjoy in the coming winter months.

The biggest success was our plum butter. It’s flying off the shelves! For ideas and inspiration, we looked through Well Preserved: Small Batch Preserving for the New Cook by Mary Anne Dragan. The recipe we landed on was ohhh so easy…anyone can do it. So go and get yourselves some fruit!

Before you start, you’ll need to purchase a set of new jars with lids at the grocery store (Ralph’s has em) and run all parts through the dishwasher to sterilize. (Perhaps find yourself a handy helper for the prep work). I also recommend tongs, a funnel, ladle and oven mitts.

Plum Butter

Makes 5 to 6 8oz (250ml) jars

This recipe is adapted from Dragan’s book and this Martha Stewart recipe found online.

• 12 cups plums (organic)
• 1 cup water
• 4 cups sugar
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves or cardamom

1. Prepare the preserving jars.

2. Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel.

Combine the plums and water in your nonreactive saucepan, cover and simmer over medium heat for about 20 minutes, or until the plums are tender. Stir occasionally.

3. Remove from heat; puree fruit and liquid in a food mill or food processor.

4. Return the puree to the preserving pot. Stir in the sugar until it is dissolved. Simmer over medium-low heat, stirring almost constantly, for 30 to 40 minutes, or until the mixture is somewhat thickened.

5. Stir in the spices during the last 10 to 15 minutes of the cooking time. Test for doneness if desired.

6. Remove from heat. Spoon the butter into hot, sterilized jars, leaving a 1/4″ head space. Release the air bubbles. Wipe the rims clean.

7. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes.

Then voila! Scrum-diddleumpteous plum butter at your finger tips! That’s right, you knew you could do it.

Photos courtesy of Martha Stewart and Amazon.