The native plums of the northern plains, Prunus americana, have fine, delicate flesh that makes a wonderful plum butter. Eat this on a hearty, nutty bread. It also makes a great filling for kolaches. I like butter and plum butter in the cavity of a roasted squash.
Or here's a deal. If you're planning to grill some pork chops, mix some plum butter with a dollop of mustard. Season the chops however you like, and then while you grill them, baste them with the plum-butter-and-mustard.
Or another deal. You can make a great barbeque sauce by combining plum butter with chile in some fashion. Our way is to mix plum butter with Mama Lupe's Chile con Queso Sauce (manufactured in Moundridge, Kansas).
- Heat the plums in lots to fit your colander, heating them with just a little water, stirring them up now and then, until about half of them burst.
- Press them through the colander, and be a little gentle with the pestle. The skins are bitter, and you don't want to rub that bitterness through.
- Mix the plum pulp with sugar--amount about equal to the plum pulp, as native plums are tart.
- Season to taste with cinnamon, nutmeg, cloves, all the above, or whatever suits you.
- Simmer either in a pot over low heat or in a crock pot. It should turn brown and develop the proper butter consistency. In a crock pot this will take all day at least.