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.