This plum conserve recipe is so pretty with the chunks of fruit and almond bits in the mix. It is one of my favorites as far as looks go and has the refreshing citrus flavor paired with the tart plums making it a delicious treat to eat. Conserves are one of my favorite things to can because they not only have fruit, but they have nuts as well. Eating this conserve on fresh bread or meat levels up your meal.
Our homemade plum conserve is such a treat during the long cold winter months.
Plum Conserves
Preparation to make Plum Conserve
Start by preparing your boiling water bath with enough water to cover 5 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat. Next, preheat your jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making the conserves.
Canning Plum Conserve
This recipe cans 5 half-pint jars of conserve.
The first step is to wash and chop 5 cups of plums. (About 2 pounds)
zest, peel and chop orange(s)
Then, zest, peel, and chop 1 large or 2 small oranges.
Next, chop 1 cup of almonds.
place all ingredients except almonds in a large pot
Place plums, oranges, 1 cup of raisins, 1/3 cup orange zest, and 3 cups of sugar in a large pot.
Add 1/2 teaspoon of butter if you want to reduce foaming.
Bring the mixture to a rolling boil. Boil for 10 minutes. Add 1 cup of almonds. Boil for 5 more minutes.
Filling Your Mason Jars
Pour into hot jars
Use a jar funnel and pour the conserve into hot jars. Leave 1/4 inch headspace.
Use a chopstick to remove any air bubbles and wipe the rim of the jar with a clean damp cloth. Place the lid and ring on the jar fingertip tight and process in a boiling water bath for 15 minutes if at sea level. Start your timer after the water is at a rolling boil. Don't forget to increase your time if you are at a higher elevation.
After the timer goes off, turn off the heat and remove the lid. Allow the jars to cool for 5 minutes. Remove the jars with a jar lifter and set them 1 inch apart on a heat-resistant surface. Allow the jars to rest for 24 hours to obtain a complete seal.
After 24 hours, remove the ring and wash off the outside of the jar.
Store in a cool, dry, dark space. Eat within the next 1-3 years. After that, the nutritional value begins to decrease. The quality is usually the best in the first year.
Plum Conserves
If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.
