Plum Butter 



10 pounds plums. 

 2 pints water. 

 2-3 pounds sugar. 



The plums are thoroughly washed and cooked in the water until the 

 fruits are reduced to a pulp. The pulps are then rubbed through a 

 sieve or colander. The pulp is next returned to the fire and cooked at 

 boiling point until it thickens somewhat. Sugar is then added. The 

 amount varies with the acidity of the fruit. The cooking is continued 

 luitil the desired consistency is obtained. If spices are desired they 

 should be added just before removing from the fire. Fill the finished 

 butter into sterilized glass jars, seal and set aside to cool. 



A Second Method. — If desired, more water, 2 to 4 quarts, may be 

 added before the first cooking. When skins of pltims are badly broken, 

 and before the fruits begin to break up, a part or all of this clear jmce 

 may be strained off and used for making jelly. (See page 18.) If all 

 the juice is drained off add a small quantity more of water and con- 

 tinue cooking fruit until it falls to pieces; then proceed as directed 

 above. 



The Japanese and native plums make not only the best butter, but are 

 as a rule also most desirable for jelly. Since the varieties differ very 

 much in their acidity it is something of a guess to say just how much 

 sugar will be required. The above amounts will hold fairly constant for 

 Burbank, Abundance and Red June. , 



CANNING 



Fruit that is just ripe, but which is still firm, is best for canning. If 

 too green it is lacking in quality, while if over-ripe it is more difficult 

 to handle, gives a poor appearance^ and the quality is not the best. 



If the fruit is to be used for cooking purposes it may be canned with- 

 out sugar, since the sugar can be added at the time of using the fruit 

 without detriment to the quality. If, however, the fruit is intended for 

 dessert it greatly improves the quality if canned in a syrup of proper 

 density. When sugar is scarce or high in price, water fruit juice or a 

 syrup of less density may be used, and sugar can be added at time of 

 serving. Lack of sugar at canning time should not deter one from 

 putting up the usual amount of canned fruit, because the necessary 

 sugar may be added at time of using the fniit. 



Much has been written and taught regarding the methods of making 

 syrups for canning. Much of this instruction is based on the old, old 

 principle of always using poimd for potmd of sugar with either frtiit 

 or water. The most widely circtilated formula is that requiring 3 parts 

 of sugar to 2 parts of water, and boiling for various lengths of time in 

 order to secure syrups of different densities. 



All of these directions give a syrup too heavy or rich in sugar for our 

 mildly acid and sub-acid fruit, and are adapted only to the most acid fruit 

 or for preserving. Too much sugar in the syrup causes the fniit to 

 shrivel and float to the top of the jar; also the fruit is toughened and 

 the flavor masked. The proper amount of sugar will not, as a rule, 

 shrivel the fruit, and it will develop the highest fruit flavor. 



