Blood Plum Puree

Recipe courtesy of Eugenia Bone on foodandwine.com
http://www.foodandwine.com/recipes/blood-plum-puree

• 6 pounds red or black plums, pitted and coarsely chopped
• 4 pounds sugar (8 cups)
• 1/3 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 2 tablespoons finely grated orange zest

1. Puree the plums in a food processor.
2. In a large, heavy pot, mix the plum puree with the sugar and bring to a boil over moderate heat, skimming as necessary. Cook uncovered over low heat for 40 minutes, stirring occasionally.
3. Stir the orange and lemon juices and the orange zest into the plums; simmer until thickened, about 10 minutes longer.
4. Pour the plum puree into 5 hot sterilized 1-pint jars, stopping 1/4 inch from the top. Wipe the glass rims and close the jars.
5. Set them in a water bath and bring to a boil. Process for 20 minutes.