Plum Conserve Jam

Jams and JelliesJamPlum

Plum Conserve Jam! made with tart plums and pluots, orange slices, raisins and chopped walnuts.

Photography Credit: Elise Bauer

A “conserve” is a jam made with a mixture of fruit, usually including some citrus, and often nuts and raisins. It can be served as a topping over pound cake, ice cream, or along side meat such as pork or chicken, or just on its own.

This delicious recipe comes from a Simply Recipes reader, Lou Grubaugh, who shares her favorite old family recipe for plum conserve.

Our Favorite Videos

We didn’t quite have the 3 pounds of tart plums that the recipe called for, so I substituted a few not-quite-ripe pluots, and some perfectly ripe plums too.

Naturally tart Santa Rosa plums work best for this conserve, but if you don’t have them, a combination of tart plums and pluots will do fine.

Do you have a special plum recipe? See our post on plums and add your favorite to the comments of that post.

Plum Conserve

Love Jam? So Do We! Here are some others to try:

Plum Conserve Jam Recipe

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Yield: Makes 5 to 6 pints


  • 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:

  • 6 pint-sized mason jars
  • 1 large 6 to 8-quart sized pan (Stainless steel, do not use aluminum which will leach)
  • A ladle or pour cup for transferring the conserve from the pan to the jars


1 Prepare jars for canning: 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.

If you want, use kitchen shears to cut some of the longer citrus rinds.

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.

Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

6 Comments / Reviews

No ImagePlum Conserve Jam

Did you make it? Rate it!

  1. Stephanie

    I have been enjoying your site for a while now. Thank you! I had a question on the Plum Conserve. I just finished making it for the first time. The taste testing was delicious. I just wondered if you leave the citrus slices in when you serve it? Also, how do you most often serve it? I even thought it would be nice over a baked brie. Thank you from someone who is glad there are smarter people than her out there! :)

    Hi Stephanie, yes I leave everything in it, including the citrus slices. I think it is delicious with pork chops. ~Elise

  2. Gira

    I am wondering how well this recipe might work with some Chambord or zinfandel added. Looks positively delightful and like something that could be a very welcome easy and inexpensive gift for the holidays. :)

  3. Lumei

    I love plums. But they are really expensive in Japan. If I have many plums, I could make a similar conserve and tried to put it in a bread recipe or just put on ice cream. Yum!

  4. chigiy

    Yipee, another recipe for all those gazillions of plums that come our way every year. We love them and eat them like crazy. But sometimes we suffer from plum build up, so it’s great to have another recipe.

  5. Susan from Food Blogga

    I made a similar conserve with fresh cranberries just after Thanksgiving last year and loved it. The thought of making one with tart plums such as pluots sounds splendid. Thanks to you and Lou for the idea.

View More
Plum ConservePlum Conserve Jam