Plum Conserve Recipe
Plum Conserve Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This mouthwatering conserve is a heart-warming and versatile gift. It makes a lovely added garnish to rolls during holiday feasts, is delicious paired with cheese as an appetizer, and also goes great as a topping for ice cream or pound cake as a dessert. —Ginny Beadle, Spokane, Washington
MAKES:
54 servings
TOTAL TIME:
Prep: 40 min. Process: 10 min.
MAKES:
54 servings
TOTAL TIME:
Prep: 40 min. Process: 10 min.

Ingredients

  • 2 pounds medium Italian plums, pitted and quartered
  • 1-1/2 cups dried cranberries
  • 1/2 cup quartered and thinly sliced mandarin oranges
  • 1/2 cup orange juice
  • 3 cups sugar, divided
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1 cup coarsely chopped walnuts

Directions

In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Plum Conserve in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

2 tablespoons: 81 calories, 2g fat (0 saturated fat), 0 cholesterol, 0 sodium, 18g carbohydrate (16g sugars, 1g fiber), 0 protein.

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  • 2 pounds medium Italian plums, pitted and quartered
  • 1-1/2 cups dried cranberries
  • 1/2 cup quartered and thinly sliced mandarin oranges
  • 1/2 cup orange juice
  • 3 cups sugar, divided
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1 cup coarsely chopped walnuts
  1. In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute.
  2. Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Plum Conserve in Taste of Home Christmas Annual Annual 2018

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