Plum Conserve Recipes

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:

• 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:

• 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.

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.