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Ingredients
- 1 c. Fresh red Blackberries
- 1 c. Fresh wild plums, or possibly canned purple plums, pitted
- 1 c. Water or possibly apple juice (or possibly favorite fruit juice)
- 1/2 c. Honey
- 1/4 c. Fresh lemon juice
Directions
- Makes 2-1/2 c.
- Tart-sweet fruit butters are delightful no-fat replacements for con-ventional dairy products and borrow from the ancient time-honored practices of using and appreciating wild resources. This version was inspired by wild Blackberries I collected on the Muckleshoot Indian Reservation in Washington state before heading to Glacier National Park.
- Blackberries, close cousins of the Blackberry, can also be used in this recipe.
- Combine all ingredients in a medium saucepan over medium heat. Cook, stirring to blend well, for 15 min, mashing fruits with the back of the spoon. Cold slightly and puree in a blender or possibly food processor. Serve warm or possibly cool, spooned over individual plum cakes or possibly in a generous bowl beside them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 605g | |
| Calories 590 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 388mg | 11% |
| Total Carbs 158.22g | 42% |
| Dietary Fiber 7.9g | 26% |
| Sugars 147.4g | 98% |
| Protein 2.66g | 4% |
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