Italian Prune Butter
10 Lbs Ripe Italian Prunes
4½ C Brown Cane Sugar
Wash, Stem and Half Prunes.
Lay cut side up on parchment lined baking sheets (I need 2 XL sheets)
Sprinkle with ½ C Brown Sugar
Bake at 275° for 2 hours
Put all prunes (½ at a time) into vitamix and puree (Should be very thick)
Mix warm puree with remaining 4 C Brown Sugar.
Pack into jelly jars and process at 5 lbs pressure for 10 minutes.
Note: If you try to rush the baking time and your puree is runny you will need to cook it down in a crock pot. Do not add the sugar until it is thick enough. Try not to do this as it is really easy to burn.