These recipes are from the “Bittersweet Magazine”
The small wild plums that grow in the Ozarks have a delicious tart flavor that is excellent in jams, jellies, and butters. Myrtle Hough gave us these directions for making a delicious, rich, red butter.
3 qts. red plums
1/2 cup water sugar
After washing, put the plums in a large preserving kettle with 1/2 cup water, cover and cook over low heat to simmering point. Simmer gently until plums burst and juice flows freely. Remove from fire and rub plums through a colander. This should produce about 9 cups of pulp. Measure the pulp and for each cup of pulp add one cup of sugar. Return pulp and sugar to the kettle and heat to simmering. Stir until well mixed. Bring to a boil and boil vigorously until mixture reaches the desired consistency. It should coat the spoon and drop off thickly and slowly in about twenty minutes. Be sure to stir constantly, as plums will burn easily. When done, pour into jelly glasses or jars and seal. Lois Roper Beard prefers to cook her plum butter in the oven in an open, flat pan for about one to one and a half hours. When cooked this way, the butter doesn’t pop and doesn’t require stirring.
1 cup sugar
3/4 cup butter
3 tsp. sweet milk
1 tsp. soda or 2 tsp. baking powder
1 cup fresh or frozen blackberries
1/2 cup flour
1/4 tsp. cinnamon*
1/2 tsp. nutmeg
Cream together sugar and butter and then beat in eggs and milk. Combine soda, flour and spices and mix in batter alternately with the blackberries. Bake in a greased 8″x 8″ square pan in a moderate oven. Serve warm with fresh cream. Variation–I also tried this recipe with rhubarb and it turned out very well. Substitute rhubarb for the blackberries, being sure to chop the stalks in rather small pieces so the flavor will be evenly distributed.