So - yesterday I posted about our overabundance of plums. In my search far and wide for some way to use them all up I have come across this recipe for Plum Butter. Strictly speaking this is not a Russian recipe, but it is a Polish recipe, but since Poland and Russia have so many elements of their cuisine in common I think it's fair enough to post it here.

I'm hoping I can make this with the type of plums that are on our tree. I have no idea what kind they are. They sure aren't the kind you buy at the store, nor are they damson. I've looked all over the 'net but haven't found a thing. I guess I'll have to take some over to our friendly County Extension Agent.

Anyhoo, here's the recipe for Plum Butter. The Poles and the Hungarians call it Lekvar and no doubt it has other names throughout Eastern and Central Europe. I've had a prune version of it in homemade Hamantaschen (yummm....hamanetashen), which is a Jewish pastry, so I imagine it would be fab. in any kind of pastry requiring a soft, jam like filling. I am definitely going to try this with my plums.

This recipe is from Rosey's Preserve Website. Rosey seems to be some kind of expert in preserves, which I think is a marvelous thing to be an expert in! This recipe has won ribbons at the county fair and strictly speaking, this is not authentic to any particular nationality (except maybe California) but it is pretty much the same recipe that I've seen anywhere else, so here goes:

Plum Butter

Winner Blue Ribbon and Best of Section (Butters/Conserves/Marmalades) at 2001 Santa Clara County Fair!

10 cups chopped, pitted plums (~5 lbs.)
5 cups sugar - be sure to use cane sugar not beet sugar

Cook all ingredients at a very mild boil (less than medium heat) for 1 hour.

Take the pot off the stove and puree mixture with a hand blender until very smooth.

Cook about another 30 minutes.

Note to self: This is the time when it will stick and burn. Don't go wandering off, stay close and stir frequently.

The butter will be ready when you place a small amount on a plate and no water seeps out. It should be rich, smooth and dark.

See instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Yield: 9 8-oz jars

If you don't know anything about canning then you should read this website for the basics.