Rosewater Plum Compote

Ingredients

• 5 lbs plums
• 1/3 cup fresh lemon juice
• 1 lb sugar
• 3 tablespoons rose water

Directions

1. 1

   Pit and chop the plums into small 1/2-inch pieces. As you chop place the chopped plums in a bowl and toss with a drizzle of the lemon juice every once in a while.

2. 2

   When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar.

3. 3

   Stir in the rose water. If you have some time to spare, and let the mixture sit for twenty minutes.

4. 4

   In a large, wide, thick-bottomed pot bring the plum mixture to a boil over medium heat. Stir regularly scraping the bottom of the pot to make sure the fruit doesn't burn. Adjust the heat if needed and cook at a lazy boil for about 20-25 minutes, skimming off any foam that develops on top.

5. 5

   Remove from heat and spoon the compote into individual jars.

6. 6

   Refrigerate until ready to use. It will keep for about a week like this.