Making Jams and Jellies
Damson Plum-Orange Conserve
with powdered pectin
- 3½ cups finely chopped damson plums (about 1½ pounds plums)
- 1 cup finely chopped oranges (1 or 2 oranges)
- Peel of ½ orange
- 2 cups water
- ½ cup seedless raisins
- 1 package powdered pectin
- 7 cups sugar
- ½ chopped nuts
Yield: About 8 or 9 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash plums, remove pits. Chops plums fine. Peel and chop oranges.
Shred peel of ½ orange very fine. Combine orange and peel, add the water, cover, and simmer for 20 minutes.
To make conserve. Measure chopped plums into a kettle. Add orange, raisins, and pectin and
stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the
entire surface. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute,
stirring constantly. Stir in nuts. Remove from heat; skim.
Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Damson Plum-Orange Conserve in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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