Plum Conserve

Oxmoor House
about 6 half pints


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4 pounds plums, unpeeled, seeded, and chopped
6 cups sugar
1 cup raisins
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice
1 cup walnuts


Combine all ingredients, except walnuts, in a flat-bottomed kettle; stir well. Cover and cook over medium heat 20 minutes or until fruit is tender and mixture thickens. Stir frequently to prevent sticking. Blanch walnuts in boiling water 2 minutes; drain well, and chop. Stir into hot fruit mixture.

Quickly pour conserve into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.

Created date

February 2010