This is made from the plums that become prunes when they are dried. In some markets I've seen them called prunes, and in others Italian plums, or prune plums, but they are the very small plums with the egg-like shape and the dusky purple skin.

1 1/2 lbs. Italian prune plums
3/4 cups sugar
3 Tbs. fresh lemon juice

Wash the plums, halve them and remove the pits. Combine them with the sugar and lemon juice in a medium stainless steel pot. Stir slowly over very low heat until the sugar is completely dissolved.

Raise the heat and boil the plums gently for about seven or eight minutes, skimming off any foam that forms on top. When the fruit seems to be thickening slightly, turn off the heat and put a tablespoon or two of the jam on a small plate, then put the plate in the freezer. After a couple of minutes, check the test batch. If it has a jam-like consistancy, you're done. If it's too runny, boil the jam for a few more minutes and test again.

Ladle the jam into clean half-pint jars and keep it in the refrigerator. It should last for a couple of weeks, but it will be eaten before then.

Makes about a cup and a half of jam.

PEACH AND NECTARINE BUTTER
(small batch)

You can use any variety of peach or nectarine. I used a mix of several, some yellow peaches, some white ones, and a few nectarines. You'll enjoy the fruit butter more, knowing that you can never quite reproduce that exact formula again!

5 1/2 lbs. mixed peaches and nectarines
2 cups sugar
3 - 4 Tbs. lemon juice
1 tsp. cinnamon

Peel and stone the peaches and nectarines, cutting away any bruised parts, and cut the fruit in pieces. You should have about 8 cups of prepared fruit.

Mix the fruit in a large bowl with the sugar, and leave it for an hour or two. When the juices are running, put it all in a stainless steel pot and bring to a boil. Skim off any foam that forms on top.

Lower the heat and simmer the fruit for about 20 to 30 minutes. Let it cool a bit, or be very careful, and puree the fruit in a blender (working in batches, of course). Return it to the pot, add lemon juice to taste and a teaspoon of cinnamon, and if it does not yet have the consistancy you like, simmer a few minutes more.

Test by putting a spoonful of the puree on a small plate and putting it in the freezer for about two minutes. If the cooled fruit is thick enough for you, it's done.

Ladle the fruit butter into clean half-pint jars, screw on their lids and put them in the refrigerator. Give one jar to the neighbor with the peach tree, and eat the rest on your morning toast - it's delicious.

This makes enough to fill 4 - 5 half-pint jars.