Stone-Fruit Butter

Directions

1. 1
   In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes.
2. 2
   Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
3. 3
   Return the pureed fruit to the pot.
4. 4
   Add the sugar and lemon juice and bring to a rapid boil.
5. 5
   Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes.
6. 6
   Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles.
7. 7
   Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months.