Plum Conserve Jam

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

  • 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.

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  • Liza Caldwell

    Fabulous my family loves it and so do I, very easy to make


  • 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

  • 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. :)

  • 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!

  • 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.

  • 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.