Italian plums are in season in early September in the Pacific Northwest. They are delicious dehydrated and made into plum jam or plum butter! I also like to freeze halved plums to use for fruit crisps throughout the winter months. This plum butter takes some time to cook, but is very easy to make and can be canned and stored for the winter.
Ingredients
4 pounds
Italian plums
pitted
2 small
unripe
apples
cored and chopped
1½ cups
coconut sugar
2 teaspoons
raw vanilla powder
