Best Plum Conserve Recipes

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PLUM CONSERVE



Plum Conserve image

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

Provided by Taste of Home

Time 50m

Yield 7 half-pints.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

BLUE PLUM CONSERVE



Blue Plum Conserve image

Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.

Categories     Condiment/Spread     Low Sodium     Orange     Raisin     Plum     Walnut     Summer     House & Garden

Yield Makes about 8 8-ounce glasses

Number Of Ingredients 7

2 large oranges, seeded
1/2 lemon, seeded
3 pounds blue plums, pitted and quartered
1/2 cup seedless raisins
1/2 cup light raisins
4 cups sugar
1 cup chopped walnuts

Steps:

  • Grind the oranges and 1/2 lemon in a meat grinder, using the coarsest blade. Combine all the ingredients, except the nuts, in a large pot. Bring to a boil, stirring constantly until the sugar is dissolved. Cook over medium heat until the conserve thickens. Remove from heat, stir in nuts and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses and store.

PLUM CONSERVE



Plum Conserve image

Make and share this Plum Conserve recipe from Food.com.

Provided by Diana Adcock

Categories     Plums

Time 2h

Yield 6 half pints

Number Of Ingredients 5

6 cups peeled, sliced plums
4 cups sugar
1 1/2 cups cut up pineapple
1 large lemon, finely chopped
1 cup chopped walnuts

Steps:

  • Combine plums and sugar, let stand until juice forms-about 1 hour.
  • Combine plum mixture, pineapple and lemon in a 6 quart or larger pot.
  • Cook slowly, stirring occasionally until thick-around 40 minutes, or until the jell point.
  • Remove from heat and stir in nuts.
  • Quickly ladle into clean, hot jars leaving 1/4 inch head space.
  • Process in a boiling water bath 15 minutes at altitudes up to 1000 feet.

VICTORIAN PLUM CONSERVE



Victorian Plum Conserve image

This old-fashioned spicy treat is wonderful spread on scones and toast, used as a tart filling, or served with poultry and ham.

Provided by Taste of Home

Time 1h25m

Yield 9 half-pints.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 51 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

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