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

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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

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.