Instructions

1. Fill a large pot with water and bring to a roiling boil; at the same time, fill a large bowl 3/4 of the way full with ice and water. Score the bottoms of each plum by a making a cut lengthwise across the bottom and another cut crosswise through that. Submerge the plums in the boiling water for about 30 to 45 seconds then immediately plunge into the ice bath to stop the cooking. Let the plums sit in the ice bath for about 5 minutes, then peel and cut in half to remove the stone. Repeat until all plums are prepped.

2. Place prepared plums and all other ingredients in a large pot and heat on medium. The plums will begin to release liquid fairly quickly; as they soften, gently break them apart with a wooden spoon to encourage them to continue to break down. Reduce heat to medium low, and cook uncovered for 30 to 45 minutes or until plum butter is smooth and thick. Remove clementine pieces and cinnamon sticks to finish. This can either be canned for shelf storage or can be kept in the fridge for about 30 days.