 Freezer Plum Conserve
Makes about four 1/2-pint jars
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Ingredients
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4
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(1/2-pint) jelly jars with lids
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2
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cans (16 ounces each) whole purple plums, drained and pitted
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1
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tablespoon grated orange peel
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1
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large orange, peeled and sectioned
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4
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cups sugar
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1
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cup raisins
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1/2
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cup chopped walnuts
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3/4
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cup water
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1
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box (1-3/4 ounces) powdered fruit pectin
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Rinse clean jars and lids with boiling water.
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Place plums, orange peel and orange sections in food processor or blender. Process until plums are chopped.
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Stir sugar into plum mixture. Stir until well blended. Stir in raisins and walnuts. Let stand for 10 minutes, stirring occasionally.
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Mix water and pectin in 1-quart saucepan. (Mixture may be lumpy.) Bring to a boil over high heat, stirring constantly. Boil and stir 1 minute. Stir hot pectin mixture into fruit mixture. Stir constantly for 3 minutes.
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Ladle hot mixture into jars leaving 1/2-inch space at top. Run metal spatula around inside of jar to remove air bubbles. Wipe tops and sides of jar rims clean; quickly cover with lids. Let stand at room temperature up to 24 hours or until set. Store in freezer up to 12 months. Thaw jars in refrigerator overnight before using. Refrigerate after opening up to 6 months.
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© Publications International, Ltd.
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Printed
from fbnr.com
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