Plum Conserve
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
Canning Altitude Jam-Jelly
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
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1In 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.
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2Remove 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.
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3Place 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.
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