Fruit butters are greater than the sum of their parts.

As moisture evaporates, the flavors of the fruit condense. Simple ingredients develop depth and meld into ooey gooey goodness.

Plum Apple Butter

12 plums, pitted

8 apples, peeled, cored, and quartered

1/4 cup water

3 cups sugar

2 teaspoons cinnamon

3/4 teaspoon nutmeg

Bring fruit and water to boil in a large pot.

Simmer til tender, about 15-20 minutes.

Remove from heat and puree.

Add remaining ingredients.

Bring back to a boil.

Lower heat and simmer, uncovered to let that moisture out, for about 50 minutes. You’ll know it’s done when it is thick enough that a dollop on a plate doesn’t spread.

Store in fridge or freezer, or process in water bath for 15 minutes.

Yields 4-6 half-pints, depending on the size of the fruit and how thick you make it.