Reviewed: Sep. 25, 2009

Delicious! Not even cooled yet cant stop tasting. I like it tart so only used 1/4c. and I used Splenda. Will make again and again so quick as well.

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Tiffaok

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Reviewed: Sep. 19, 2009

This is delicious. If you have ever had those real fruit leathers, which are a better version of fruit roll-ups, it tastes similar to that. I have 4 plum trees and bags of apples so I am going to use this recipe until I run out of jars to can. I double the recipe, simmer it in my crockpot, but only use half the sugar. In place of the water I use apple juice concentrate.

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nicnakpatywack

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Reviewed: Nov. 19, 2008

I wasn't such a fan of the combined fruit flavor... I prefer straight apple butter or plum butter.

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Amanda (GF-CF-SF-FF)

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 27, 2008

Turned out very nice. Will make for great gifts. :-)

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David

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Reviewed: Aug. 29, 2007

Fantastic! I reduced the sugar a bit, but that is just personal taste. I will definately make this again! Thanks!

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YVANOORT

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Reviewed: Aug. 8, 2007

This is the first time I've tried anything like this and I was so pleased with the way it turned out. This is great! I needed a way to use all the plums from my tree and this is perfect! It's fairly sweet; my son likes to eat it like applesauce! I did have to boil mine for about 50 minutes to get the consistancy I wanted. I highly recommend this!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 11, 2007

This is amazing--couldn't stop sampling. I had Oklahoma sand plums, which are very hard to peel; so I extracted as much pulp & juice as I could by cooking them unpeeled and then running through a sieve. I cooked the resulting plum pulp with Braeburn apples. The only thing I added was a half teaspoon of vanilla at the end. The flavor is tart and intense and fresh--so much better than storebought. Thanks so much for sharing your recipe, Nancy.

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