Plum Conserves Recipes

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PLUM CONSERVE

My mouthwatering conserve is a versatile gift. It makes a lovely garnish for rolls during holiday feasts, is delicious paired with cheese as an appetizer, and makes a great dessert topping for ice cream or pound cake. -Ginny Beadle, Spokane, Washington

Provided by Taste of Home

Time 50m

Yield 7 half-pints.

Number Of Ingredients 7



Plum Conserve image

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.

Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

2 pounds medium Italian plums, pitted and quartered
1-1/2 cups dried cranberries
1/2 cup quartered and thinly sliced mandarin oranges
1/2 cup orange juice
3 cups sugar, divided
1 package (1-3/4 ounces) powdered fruit pectin
1 cup coarsely chopped walnuts

PLUM PRESERVES

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

Provided by Rita1652

Categories     Spreads

Time 50m

Yield 5 1/2 pints

Number Of Ingredients 3



Plum Preserves image

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.

5 cups plums, pitted and diced
4 cups sugar
1 cup water

PLUM CONSERVES

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



Plum Conserves image

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.

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

PLUM NUTTY CONSERVE

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

Provided by BothFex

Categories     Low Protein

Time 50m

Yield 4 8oz. jars

Number Of Ingredients 6



Plum Nutty Conserve image

Steps:

  • Remove and discard pits from plums (do not peel).
  • Chop plums into 1/2" pieces.
  • Combine chopped plums, orange rind and orange juice in a large Dutch oven.
  • Stir in powdered fruit pectin.
  • Bring mixture to a rolling boil, stirring constantly.
  • Stir in sugar.
  • Return to a rolling boil; boil 1 minute, stirring constantly.
  • Remove from heat; skim off foam.
  • Stir 5 minutes.
  • Stir in walnuts.
  • Quickly spoon hot mixture into hot sterilized jars, leaving 1/4" headspace.
  • Remove air bubbles; wipe jar rims.
  • Cover at once with metal lids, and screw on bands.
  • Process in boiling-water bath for 15 minutes.

Nutrition Facts : Calories 1345.7, Fat 10.4, SaturatedFat 1, Sodium 25.6, Carbohydrate 324.1, Fiber 6.2, Sugar 305.9, Protein 4.5

2 1/2 lbs fresh plums
1 1/2 teaspoons grated orange rind
1/2 cup orange juice
1 3/4 ounces powdered fruit pectin (1 pkg.)
5 1/2 cups sugar
1/2 cup walnuts, finely chopped

DAMSON PLUM CONSERVE

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



Damson Plum Conserve image

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

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

PLUM CONSERVES 2 FOR DONNA

Make and share this Plum Conserves 2 for Donna recipe from Food.com.

Provided by Rita1652

Categories     Plums

Time 1h20m

Yield 9 8ounce jars

Number Of Ingredients 8



Plum Conserves 2 for Donna image

Steps:

  • Combine all ingredients in a large pot except for nuts.
  • 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 walnuts 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.

Nutrition Facts : Calories 671.5, Fat 8.7, SaturatedFat 0.8, Sodium 1.8, Carbohydrate 153.2, Fiber 3.4, Sugar 148.4, Protein 3

8 cups pitted plums
6 cups sugar
1 cup peach schnapps
1 orange, zest of, julienned and meat chopped
1/2 teaspoon dried ginger
1 cup dried cranberries
1 ounce crystallized ginger, minced
4 ounces chopped walnuts or 4 ounces chopped pecans

PLUM CONSERVE

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



Plum Conserve image

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.

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

BLUE PLUM CONSERVE

Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.

Categories     Condiment/Spread     Low Sodium     Orange     Raisin     Plum     Walnut     Summer     House & Garden

Yield Makes about 8 8-ounce glasses

Number Of Ingredients 7



Blue Plum Conserve image

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.

2 large oranges, seeded
1/2 lemon, seeded
3 pounds blue plums, pitted and quartered
1/2 cup seedless raisins
1/2 cup light raisins
4 cups sugar
1 cup chopped walnuts

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