Plum Butter

• 4 pounds ripe plums, any color
• 3 cups organic cane or white sugar
• zest and juice of one Meyer lemon (or any lemon)
• 1 teaspoon cinnamon
• 1 vanilla bean, split lengthwise
• 1/2 cup crystallized ginger, chopped
• 2 tablespoons Grand Marnier (optional)

1. Freeze two small plates or saucers for testing later.
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. Bring mixture to a boil, reduce heat to medium, and cook until fruit is very tender, about 15 minutes.
5. Discard the vanilla bean. Using a food processor, puree batches of the butter, taking care not to over-process. Return pureed butter to Dutch oven.
6. Cook butter over low heat for about two hours, stirring frequently to prevent butter from sticking to the bottom of the pot. 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.
7. Turn off the heat, move pot to a cool burner. Stir in the Grand Marnier.
8. Funnel into sterile jars and process in hot water bath for 15 minutes, using safe canning procedures.

cane, lemon, cinnamon, vanilla bean, ginger, grand marnier

Taken from food52.com/recipes/6099-plum-butter (may not work)