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Plum Pancake Topping

I find most syrups too sweet, and since we had a bumper crop of plums this year (my husband is still picking them in the snow!) I invented this recipe. It is a very casual recipe, but it does require boiling water bath if you want to preserve it for later in the year.

Fill a large pan with pitted plums, measuring the number of cups. If the fruit is large, be sure to cut them up to bite-sized pieces. Add 1 cup of water to prevent sticking and turn on the stove burner to medium-high. Bring to a simmer and after they have wilted down soft, sweeten them to taste. I used about 1 cup of sugar per 3 cups of plums, but this is entirely adjustable. You can also use Splenda in place of all or some of the sugar.

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Simmer again for five minutes. Pack into jars and put on hot lids. Process in a boiling water bath for 15 minutes for pints or 20 minutes for quarts. Serve on pancakes or plain cake.

By Coreen from Rupert, ID

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