Prune Butter

This Czechoslovakian specialty is my favorite topping for scones, muffins, and toast. It is sweet and richly flavored, so a little goes a long way. This makes a nice gift when given in an attractive jar.

MAKES ABOUT 4 CUPS

Вѕ pound pitted prunes

2 cups water

ВЅ cup orange juice

Juice of 1 lemon

2 cups sugar

Dash salt

1. Combine everything in a heavy-bottomed medium saucepan and bring to a boil. Reduce to a simmer and cook for 30 minutes.
2. In batches pure the prune mixture in the blender or food processor and return it to the pot. Simmer another 20 minutes, or until the mixture is thick and smooth. To test whether or not it is thick enough, remove the pan from the heat, then drop a spoonful of the prune butter on a small plate. Chill it for 5 minutes. Remove and check to see if a rim of water has separated from around the prune butter. If so, it is too watery and should cook an additional 10 minutes. Test again. If no water has separated then it is done.
3. Let cool to lukewarm, then spoon into glass jars or containers with tight-fitting lids. Chill until ready to use. Prune butter will keep, refrigerated, for a few months.