Plum Conserves Food

PLUM CONSERVE

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.

PLUM CONSERVE

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.

PLUM CONSERVES

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.

PLUM NUTTY CONSERVE

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.

PLUM PRESERVES

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.

DAMSON PLUM CONSERVE

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.

BLUE PLUM CONSERVE

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.