Plum Butter

red/purple wild or tame plums, size of a small egg
brown sugar, to taste
cinnamon &/or nutmeg, optional

Wash the plums, then cut in 1/2, remove pit, and finely chop the rest, skin and all. Measure pulp, and use 1/2 cup of sugar to 1 cup of plum pulp. Bring to a boil, then lower to a simmer, stir frequently to prevent scorching. Simmer and stir 'til desired consistency, then ladle into hot jars, put on lids/rings, Boil in Water Bath for 10 minutes. Serve with hot buttered biscuits/toast/English muffins, or waffles/pancakes.