Featured

Victorian Plum Conserve Recipe

1
Publisher Photo

Victorian Plum Conserve Recipe

Read Reviews
1
Publisher Photo
This old-fashioned spicy treat is wonderful spread on scones and toast, used as a tart filling, or served with poultry and ham.
MAKES:
72 servings
TOTAL TIME:
Prep: 1-1/4 hours Process: 10 min. + standing
MAKES:
72 servings
TOTAL TIME:
Prep: 1-1/4 hours Process: 10 min. + standing

Ingredients

  • 3 medium navel oranges
  • 12 ripe plums (about 4 pounds), pitted and coarsely chopped
  • 1-1/2 cups raisins
  • 1 cup chopped peeled ripe pears
  • 3 cups sugar
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon

Directions

Grate the peel from the oranges, reserving the peel (about 1/3 cup). Peel off and discard white membrane; section the oranges. In a large saucepan or Dutch oven, combine the orange sections and peel, plums, raisins, pears, sugar, allspice and cinnamon. Bring to a boil. Reduce heat; cook for 1 hour or until thickened, stirring frequently.
Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 9 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 Victorian Plum Conserve in Country Woman Christmas Annual 2005, p38

Nutritional Facts

2 tablespoons: 51 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 13g carbohydrate (12g sugars, 0 fiber), 0 protein.

  • 3 medium navel oranges
  • 12 ripe plums (about 4 pounds), pitted and coarsely chopped
  • 1-1/2 cups raisins
  • 1 cup chopped peeled ripe pears
  • 3 cups sugar
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  1. Grate the peel from the oranges, reserving the peel (about 1/3 cup). Peel off and discard white membrane; section the oranges. In a large saucepan or Dutch oven, combine the orange sections and peel, plums, raisins, pears, sugar, allspice and cinnamon. Bring to a boil. Reduce heat; cook for 1 hour or until thickened, stirring frequently.
  2. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 9 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 Victorian Plum Conserve in Country Woman Christmas Annual 2005, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVictorian Plum Conserve

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
CatherineBennet User ID: 3737321 156722
Reviewed Sep. 23, 2009

"This not only tasted good, but the smell was so wonderful. Thanks for sharing."

Loading Image

Similar Recipes

More from Taste of Home