Making Jams and Jellies
- 2½ quarts chiopped, pitted plums (about 4½ pounds)
- ¾ cup thinly sliced orange peel
- 2 cups seedless raisins
- 1¾ cups chopped orange pulp (about 2 large oranges)
- 6 cups sugar
- 2 cups broken pecan or other nuts
Yield: About 10 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.
canning jars. Combine plums, orange pulp and peel, raisins, and sugar;
slowly bring to boiling, stirring occasionally until sugar dissolves.
Cook rapidly, about 15 to 20 minutes, almost to the jellying point (which
is 8°F above the boiling point of water, or 220°F at sea level). As the
mixture thickens, stir frequently to prevent sticking. Add nuts during
the last 5 minutes of cooking. Pour the hot conserve 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
|Table 1. Recommended
process time for Plum 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 "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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