The conserve is unfamiliar to most of us, at least much less familiar than jam. A conserve is usually a combination of two or more fruits cooked with sugar, and many times with the addition of dried fruit and nuts. Conserves usually have a chunky texture and are most often served with cheeses and meats.
- 7 cups tart plums (seeded and chopped)
- 4 cups sugar
- 1 navel orange with rind (thinly sliced)
- 1 lemon with rind (seeded and thinly sliced)
- 3 1/2 cups raisins
- 1 cup walnuts (chopped)
- Prepare fruit.
- Gather all ingredients, supplies, equipment, and utensils that will be needed.
- Prepare an area where finished jelly can sit undisturbed until completely cool.
- Wash six pint canning jars in hot soapy water and rinse well.
- Place jars in a pan or pot with approximately one inch of water and bring to a boil, boiling at least 10 minutes to sterilize. Keep jars boiling until ready to use.
- Place a saucepan with at least 2 inches of water over high heat and bring to a boil. Reduce heat and add lids, allowing them to simmer until needed.
- Put plums, sugar, orange, lemon, and raisins into a large 6 or 8-quart pot or Dutch oven. If you want, use kitchen shears to cut some of the longer citrus rinds.
- Heat until boiling. Gently boil for 20 to 25 minutes, stirring frequently, or until the mixture starts to thicken slightly.
- Skim foam from fruit.
- Stir in walnuts.
- Carefully ladle the conserve into the jars, leaving 1/4 inch headspace at the top of the jars.
- Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a ring.
- Allow the jars to sit until completely cooled.