Growing up in Pennsylvania Dutch country, I ate lots of apple butter, enjoying its spicy rich flavor. This summer I've been having fun using seasonal fruit to make jam and chutney. Plums are at their best now, so I decided to try a "butter". Epicurious provided a skeleton recipe but I added ingredients and adjusted cooking times to insure success. If you are new to canning, this recipe is perfect for your debut. Pick up a book on canning basics, such as the Ball "Blue Book of Preserves". Your local grocery store will sell cases of jars that include lids, screw tops and labels. For me, canning is a satisfying and comforting experience, reminding me of summers past when women in my family would "put up" their jam, chutney, tomatoes and pickles.

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