Ingredients for Plum Conserve
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How to Make Plum Conserve
- Combine 4 pounds plums (pitted and chopped) and 3 cups granulated sugar in a large bowl. Gently stir and let stand for at least 1 hour, or until the plums release their juices.
- Transfer the plum mixture, 1 cup crushed pineapple (drained), and 1/4 cup lemon juice to a 6-quart or larger heavy-bottomed pot.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Continue to cook, stirring frequently to prevent sticking, until the conserve reaches a thick, jam-like consistency (about 40-45 minutes). The jell point is reached when a small spoonful dropped onto a chilled plate wrinkles slightly when pushed with your finger.
- Remove the pot from the heat and stir in 1/2 cup chopped pecans or walnuts (optional).
- Quickly ladle the hot conserve into clean, sterilized half-pint jars, leaving 1/4 inch headspace.
- Process the filled jars in a boiling water bath for 15 minutes at altitudes up to 1000 feet. Adjust processing time according to your altitude (consult a canning guide for specifics). Let the jars cool completely. Check for proper sealing (the lid should not flex).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
614g
Fat
6g
Carbs
53g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit American Easy Nuts Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Pitted Fruit Plums Tropical Fruit Pineapple Number Of Servings Technique 4 Hours Or Less
