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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
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. :)
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!
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.
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.
Fabulous my family loves it and so do I, very easy to make