A plum conserve jam recipe made with Santa Rosa and Satsuma plums, orange slices, raisins and chopped walnuts.
- 7 cups seeded, chopped tart plums (about 3 pounds)
- 4 cups sugar
- 1 navel orange, thinly sliced, including rind
- 1 lemon, thinly sliced, including rind, seeds removed
- 3 1/2 cups raisins
- 1 cup chopped walnuts
Special Equipment needed:
6 pint-sized mason jars
1 large 6 to 8-quart sized pan (Stainless steel or copper with stainless steel lining, not aluminum which will leach)
A ladle or pour cup for transferring the conserve from the pan to the jars
A jar lifter - useful but not necessary
1 Prepare jars for canning in any of the following ways. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
2 Put plums, sugar, orange, lemon, and raisins into a large 6 or 8-quart pan. Heat until boiling. Gently boil for 20 to 25 minutes, stirring frequently, or until the mixture starts to thicken slightly. Stir in walnuts.
3 Carefully ladle the conserve into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly. Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.
Makes 5-6 pints.