Plum Conserves 2 For Donna Recipes
PLUM CONSERVE
My mouthwatering conserve is a versatile gift. It makes a lovely garnish for rolls during holiday feasts, is delicious paired with cheese as an appetizer, and makes a great dessert topping for ice cream or pound cake. -Ginny Beadle, Spokane, Washington
Provided by Taste of Home
Time 50m
Yield 7 half-pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
PLUM CONSERVES
This is delish on pancakes to a pork roast!Try it as an appetizer by spreading cream cheese on a searving plate the spoon the conserves on top. Serve with your favorite crackers. Top some warmed brie with the conserves. Put it inside a chocolate layer cake. Jar it for a nice gift!
Provided by Rita1652
Categories Spreads
Time 1h5m
Yield 7 cups
Number Of Ingredients 7
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.
BLUE PLUM CONSERVE
Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
Categories Condiment/Spread Low Sodium Orange Raisin Plum Walnut Summer House & Garden
Yield Makes about 8 8-ounce glasses
Number Of Ingredients 7
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.
PLUM CONSERVES 2 FOR DONNA
Make and share this Plum Conserves 2 for Donna recipe from Food.com.
Provided by Rita1652
Categories Plums
Time 1h20m
Yield 9 8ounce jars
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large pot except for nuts.
- 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 walnuts 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.
Nutrition Facts : Calories 671.5, Fat 8.7, SaturatedFat 0.8, Sodium 1.8, Carbohydrate 153.2, Fiber 3.4, Sugar 148.4, Protein 3
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