Apple and Plum Butter

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3lb apples
  • 1lb plums
  • 12oz sugar to each pint of pulp


    Peel and core the apples and cut them in slices, and cook in very little water until soft. Add stoned plums and cook until soft. Put through a sieve, measure and add sugar. Boil to setting point and put into warm jars. This is a stiff’butter’. It may be used with bread and butter, or if put into straight-sided jars, it can be turned out, sliced and eaten with cream as a ‘spoon sweet’.