Stone-Fruit Butter

1. 1

   In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes.

2. 2

   Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.

3. 3

   Return the pureed fruit to the pot.

4. 4

   Add the sugar and lemon juice and bring to a rapid boil.

5. 5

   Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes.

6. 6

   Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles.

7. 7

   Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.