Plum Nutty Conserve Recipes

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PLUM CONSERVE



Plum Conserve image

Make and share this Plum Conserve recipe from Food.com.

Provided by Diana Adcock

Categories     Plums

Time 2h

Yield 6 half pints

Number Of Ingredients 5

6 cups peeled, sliced plums
4 cups sugar
1 1/2 cups cut up pineapple
1 large lemon, finely chopped
1 cup chopped walnuts

Steps:

  • Combine plums and sugar, let stand until juice forms-about 1 hour.
  • Combine plum mixture, pineapple and lemon in a 6 quart or larger pot.
  • Cook slowly, stirring occasionally until thick-around 40 minutes, or until the jell point.
  • Remove from heat and stir in nuts.
  • Quickly ladle into clean, hot jars leaving 1/4 inch head space.
  • Process in a boiling water bath 15 minutes at altitudes up to 1000 feet.

PLUM CONSERVES



Plum Conserves image

This is delish on pancakes to a pork roast!Try it as an appetizer by spreading cream cheese on a searving plate the spoon the conserves on top. Serve with your favorite crackers. Top some warmed brie with the conserves. Put it inside a chocolate layer cake. Jar it for a nice gift!

Provided by Rita1652

Categories     Spreads

Time 1h5m

Yield 7 cups

Number Of Ingredients 7

5 cups plums, packed chopped and pitted
3 cups sugar
1 cup orange, peeled seeded and chopped
1 cup raisins
orange rind, from one orange finely sliced
1 cup chopped pecans
1 teaspoon cinnamon

Steps:

  • Combine all ingredients in a large pot except for pecans.
  • Bing to a boil stirring till sugar is dissolved.
  • Cook rapidly almost to the gelling point.
  • About 15 minutes of a rolling boil while being stirred.
  • Add pecans cook and stir for 5 more minutes.
  • Pour into hot jars leaving 1/4 inch head space.
  • Remove air bubbles.
  • Adjust the caps.
  • Process for 15 minutes in a boiling water canner.
  • Make sure tops of jar are cover by an inch of water.
  • Cool at room temperature and store in your cabinet.
  • Chill after opening.

DAMSON PLUM CONSERVE



Damson Plum Conserve image

A delicious preserve from the American heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Plums

Time 45m

Yield 6 pints

Number Of Ingredients 5

6 lbs plums (Damsons preferred)
3 lbs seedless raisins
5 oranges, pulp only
4 -5 lbs sugar
1 lb walnuts, chopped

Steps:

  • Pit plums, cover with water and cook until soft.
  • Add raisins, orange pulp and sugar.
  • Cook until smooth and thick.
  • Add nuts and cook for an additional 12 to 15 minutes.
  • Pour into hot, sterilized jars and seal.

Nutrition Facts : Calories 2605, Fat 51.8, SaturatedFat 4.9, Sodium 26.5, Carbohydrate 557.5, Fiber 22.5, Sugar 494, Protein 22.7

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