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August 2, 2011
Tangy Plum Conserve
The Pantry
Prep time:
13/4 hours, plus standingcooking time:
40 minutes“Every other year the old plum tree in my grandparents' backyard would bear many plums.”
Ingredients
- 8 pounds medium plums
- 4 medium oranges
- 4 medium lemons
- 2 cups raisins
- 6 cups granulated sugar, divided
- 1/2 cup boiling water
- 2 cups walnut pieces
Directions
1
Cut plums in half; remove and discard pits. Peel, section and seed oranges, reserving peels and discarding seeds. Juice lemons, reserving peels and discarding seeds.
2
Combine lemon juice and reserved orange and lemon peels in a blender. Process until peels are finely grated.
3
Rinse and separate raisins; drain well. Combine raisins, 1 cup sugar and boiling water in a medium bowl and stir until the sugar is dissolved. Let stand, stirring occasionally, for 30 minutes.
4
Combine plums, oranges, raisin mixture and remaining granulated sugar in a stockpot. Cook mixture, stirring occasionally, for 30 minutes.
5
Add lemon juice mixture and walnuts to plum mixture. Cook, stirring occasionally, for 5 minutes longer.
6
Spoon into 12 hot sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Makes 12 (1-pint) jars.
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma served conserve on buttered toast and English muffins, but she also had other uses for it. She spread crackers with cream cheese, then added a small amount of conserve on top. And she sometimes substituted it for applesauce in applesauce cake to give it a more complex flavor.
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