Split plums in half, remove pits and cut into 1 1/2 inch pieces. Do not peel.

Place in a 6-quart nonreactive saucepan, and add 1 cup of water and the sugar.

Bring to a boil, reduce heat, and cook until fruit is very soft about 20 minutes.

Remove from heat, puree fruit and liquid in a food processor.

Rinse saucepan and return puree to the pan along with allspice and cinnamon.

Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2-1/2 to 3 hours.

Remove from heat and let cool. Store in an airtight container.

I did not process (as in hot water bath canning) this fruit butter so you must keep this stored in the refrigerator.