Plum Butter

In a large, heavy-bottomed pot, combine the diced plums and 1/4 cup of water. (5 minutes)

Cook over very low heat, stirring occasionally to prevent sticking, until the plums have softened and released their juices, about 2 hours. (120 minutes)

Remove the pot from the heat and let the plum mixture cool for about 2 hours. This allows the flavors to meld and deepen. (120 minutes)

Return the pot to low heat and cook gently for another 2 to 3 hours, stirring occasionally. The mixture should begin to thicken. (120-180 minutes)

Remove from heat again and let stand at room temperature for 8 hours, or overnight. This resting period further intensifies the plum flavor. (480 minutes)

Place the pot back over low heat and continue cooking, stirring occasionally, for about 2 hours. The plum mixture will continue to thicken and darken in color. (120 minutes)

Remove from heat and let stand for 2 hours to prevent burning when boiled. (120 minutes)

Bring the plum mixture to a gentle boil. Add the sugar and stir until completely dissolved. Reduce the heat to low and simmer, stirring frequently, until the plum butter has reached your desired consistency, about 15 minutes. (15 minutes)

While the plum butter is simmering, prepare your canning jars. Sterilize jars and lids in boiling water for at least 5 minutes. (5 minutes)

Carefully ladle the hot plum butter into the sterilized jars, leaving 1/4-inch headspace. Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars clean with a damp paper towel.

Place the lids on the jars and screw on the rings, tightening until fingertip-tight. (5 minutes)

Process the jars in a boiling water bath for 15 minutes to ensure a proper seal. To do this, place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the jars into the boiling water, ensuring they are fully submerged and not touching each other. Add more boiling water if necessary to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 15 minutes. (20 minutes)

Carefully remove the jars from the boiling water bath using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. (2 hours)