I know it's still summer, but looking at the threads about plum jam and peach butter got me thinking about this recipe. It is a beautiful color with a rich flavor. I love that it cooks down in the oven -- much less watching.

Enjoy!

APPLE PLUM BUTTER

2 1/2 lbs. plums
1/2 cup lemon juice
1 cup water
2 1/2 lbs. apples
5 1/2 cups sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt

Wash and cut plums, depending on size, into halves or quarters. Remove pits. Cook with 1/4 cup lemon juice and 1/2 cup water for 20-30 minutes. Stir often so they do not burn. When soft, puree in a food mill or processor.

Cook apples, sliced and cored, with 1/4 cup lemon juice and 1/2 cup water in covered pan for 10 minutes or until soft. Puree apples in food mill or processor.

Combine purees, sugar, spices and salt. Cook, stirring constantly until mixture boils and sugar dissolves. Put mixture in heavy roasting pan and put into 300 degree oven. Stir occasionally so it does not burn on bottom or sides. Continue cooking until thick. Test by putting some on a saucer; if no liquid is on the edges it is done.

Ladle into hot jars, adjust caps. Process for 10 min. in boiling water bath.

Yield: 6-8 half pints. Very rich.