Serves about 3 pints

• 4 # ripe plums, any color
• 3 C evaporated cane juice or white sugar
• 1 lemon – Meyer lemon is best, but any will do
• 1 t cinnamon
• 1/4t to 1/2t clove (optional)
• 1 vanilla bean, split lengthwise
• 1/2 cup crystallized ginger, chopped
• 2 tablespoons Grand Marnier or casis (optional)
• Freeze two small plates or saucers for testing later.
• 6 half pints or 12 quarter pints

1. zest and juice lemon
2. Pit and cut plums into eighths. Set aside.
3. Zest and juice the lemon. Add to plums.
4. In a large Dutch oven, add the chopped plums and all other ingredients except for the Grand Marnier.
5. Bring mixture to a boil, reduce heat to medium, and cook until fruit is very tender, about 15 minutes.
6. Discard the vanilla bean.
7. Using a food processor, puree batches of the butter, taking care not to over-process.
8. Return pureed butter to Dutch oven.
9. Cook butter over low heat for about two hours, stirring frequently to prevent butter from sticking to the bottom of the pot.
10. Test for “doneness” by using one of the saucers. Spoon a little butter on it and tilt the plate. Butter should do a slow slide rather than a quick run off.
11. Turn off the heat, move pot to a cool burner.
12. Stir in the alcohol.
13. Funnel into sterile jars, wipe rims and process in hot water bath for 10 min in half pints / 8 min in quarter pints.

Based off of: http://www.food52.com/recipes/6099_plum_butter