Plum Conserve Recipes

Steps:

• In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute., Remove from heat. Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Steps:

• Combine all ingredients in a large saucepot.
• Bring to a boil, stirring until sugar dissolves.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle into hot jars, leaving 1/4 inch head space.
• Adjust two-piece lid caps.
• Process 15 minutes in a boiling water canner.

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.

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.

Steps:

• Place the prepared plums in a large bowl and pour the orange juice over. Stir to coat and let it macerate for 15 minutes.
• In a large pot, add a quarter of the plum mixture and cover it with 1 cup of sugar. Repeat with another ¼ of fruit then cover with another cup of sugar and continue until all the fruit and sugar is inches.
• Set the heat to medium and stir very well until the sugar is melted, about 4 to 5 minutes.
• Increase the heat to high and when the mixture just starts to boil and creates some foam on the surface, turn the heat down to medium-low. Simmer gently for 40 minutes, stirring often.
• About half an hour later, using an immersion blender, process until most pieces are chopped leaving some little chunks in it. Scoop up any foam and discard it.
• Do a test by plunging a spoon in the mixture that was sitting in an ice water bowl and then dried off, and scoop up some jam. Let it cool off at room temperature and if it lightly sets up, the jam is ready. Keep in mind that as the jam cools off, it will get thicker.
• Remove from the heat and right away, fill up the sterilized jars, leaving ½-inch head space. Seal and transfer jars into a boiling water bath. Make sure the jars are covered with at least 1 inch of water.
• When the water returns to a full boil, start the timer for 10 minutes.
• Lift jars and transfer them on a wire rack away from any draft to cool completely, about 12 hours. Makes 8 -250 ml jars.

Steps:

• Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
• Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
• Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Steps:

• Grind the oranges and 1/2 lemon in a meat grinder, using the coarsest blade. Combine all the ingredients, except the nuts, in a large pot. Bring to a boil, stirring constantly until the sugar is dissolved. Cook over medium heat until the conserve thickens. Remove from heat, stir in nuts and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses and store.