We like making jellies, but we LOVE crafting whole fruit sweet spreads and this one is definitely all plum! The only portion of our farm’s Santa Rosa fruit that get discarded from this recipe are the stems and seeds.  Even the skins are cooked-down with the flesh.  Then, on low heat, the butter is slightly sweetened with sugar and reduced to a thick applesauce consistency.  This recipe is my personal favorite as it reminds me of the fruit butters my Grandmother made.  It’s a simple, humble recipe, but it makes you feel loved!