Ginger Peach Plum Butter

Wash, pit, and roughly chop the peaches and plums, leaving the skins on for added color and pectin. Peel and finely grate or mince the fresh ginger.

Combine the chopped peaches, plums, grated ginger, and water in a large heavy-bottomed pot or Dutch oven. Bring the mixture to a boil over medium-high heat, stirring occasionally.

Reduce the heat to medium-low and simmer the fruit mixture, stirring frequently, until the fruit has completely softened and broken down. The mixture should look thick and pulpy.

Remove the pot from heat and use an immersion blender, or transfer the mixture in batches to a blender, and puree until completely smooth.

If desired, press the puree through a fine-mesh sieve to remove any remaining skins or fibrous pieces, ensuring a silky smooth texture.

Return the smooth puree to the pot and cook over low heat, stirring frequently to prevent scorching, until the butter has thickened enough that a spoonful placed on a cold plate holds its shape without releasing liquid.

Ladle the hot fruit butter into clean, sterilized jars, leaving about a quarter-inch of headspace, and seal with lids. Process in a boiling water bath if shelf-stable storage is desired, or refrigerate for immediate use.