Best Victorian Plum Conserve Recipes
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
Provided by Taste of Home
Time 50m
Yield 7 half-pints.
Number Of Ingredients 7
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
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
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
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
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.
PLUM CONSERVES
This is delish on pancakes to a pork roast!Try it as an appetizer by spreading cream cheese on a searving plate the spoon the conserves on top. Serve with your favorite crackers. Top some warmed brie with the conserves. Put it inside a chocolate layer cake. Jar it for a nice gift!
Provided by Rita1652
Categories Spreads
Time 1h5m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large pot except for pecans.
- Bing to a boil stirring till sugar is dissolved.
- Cook rapidly almost to the gelling point.
- About 15 minutes of a rolling boil while being stirred.
- Add pecans cook and stir for 5 more minutes.
- Pour into hot jars leaving 1/4 inch head space.
- Remove air bubbles.
- Adjust the caps.
- Process for 15 minutes in a boiling water canner.
- Make sure tops of jar are cover by an inch of water.
- Cool at room temperature and store in your cabinet.
- Chill after opening.
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