- 8 cups seeded plums
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup raisins, seedless
- 2 tablespoons lemon juice
- 1 teaspoon lemon rind, grated
- 1/4 teaspoon salt
- 1 stick cinnamon
- 1 cup walnuts, broken
- Cook plums over low heat until soft
- Add sugar, corn syrup, raisins, lemon juice, lemon rind, salt, and cinnamon
- Cook rapidly 40 - 60 minutes
- Remove cinnamon stick
- Add nuts
- Pour into hot sterilized jars
- Paraffin at end
- Cool and cover
Front of the Plum Conserve recipe card with a notation of Lorraine Lunke in the upper right hand corner.
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A conserve, or whole fruit jam, is a jam made of fruit stewed in sugar. Traditional whole fruit preserves are particularly popular inEastern Europe (Russia, Ukraine, Belarus) where they are called varenye, as well as in many regions of Western, Central and SouthernAsia, where they are referred to as murabba.
Because of this shorter cooking period, not as much pectin will be released from the fruit, and as such, conserves (particularly home-made conserves) will sometimes be slightly softer set than some jams.