Homemade Plum Spread

Begin by submerging plums into a large cooking vessel, then add sufficient water to cover the base of the pot. Gradually heat the mixture over extremely low temperatures, stirring periodically, until the plums have lost their shape, approximately 2 hours. Allow the pot to cool for a prolonged period of time, around 2 hours.

Next, reheat the stockpot over low heat; gently cook the plums for 2 to 3 hours. Remove from heat and let it sit at room temperature for an extended duration, ranging from 8 hours to overnight.

Cook the plums over low heat, stirring occasionally, for a total of 2 hours. Remove from heat and permit it to stand at room temperature for an additional 2 hours.

Now, bring the plums to a boil; add sugar and reduce heat to simmer until it reaches a desired consistency, roughly 15 minutes.

To prepare the jars for canning, sterilize them and their lids in boiling water for at least 5 minutes. Fill the hot jars with plum butter, leaving a small gap between the top of the jar and the lid. Use a clean knife or thin spatula to remove any air bubbles trapped inside the jars. Wipe the rims of the jars with a damp paper towel to remove any food residue. Close the jars by attaching lids and screwing on rings.

Position a rack at the bottom of a large cooking vessel, then fill it halfway with water. Bring the mixture to a boil and carefully lower the jars into the boiling water using a holder, leaving about 2 inches of space between each jar. If necessary, add more boiling water to bring the level up to at least 1 inch above the tops of the jars. Continue to boil the water and cover the pot, then process for 15 minutes.

Once removed from the stockpot, place the jars on a cloth-covered or wood surface, several inches apart, until they have cooled down. Press the top of each lid firmly with your finger to ensure a tight seal, and store them in a cool, dark area.