Yield: About 10 half-pint jars
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 canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||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.