My mouthwatering conserve is a versatile gift. It makes a lovely garnish for rolls during holiday feasts, is delicious paired with cheese as an appetizer, and makes a great dessert topping for ice cream or pound cake. —Ginny Beadle, Spokane, Washington
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
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 7 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.
Canning Altitude Jam-Jelly
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.