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We have half a plum tree in the back of the garden. It’s what remains of it. I think it’s dying slowly, unfortunately. We lost a big chunk of it last year, a big branch just broke off and it doesn’t look too healthy inside. Anyway, it’s still going even loosing that big branch last year. It flowered and now it even produced fruit. So, naturally, not going to do anything with it, just let nature take its course. It’s alive for now, and who knows? Maybe it has another few years to live. So I’m kinda started to cherish the plums it gives a little more. We didn’t eat them last year, just let the birds eat some and the rest was just feeding the soil (aka rot on the ground). This year, though even with the unfortunate even of the big branch breaking off, it produced more fruit. Maybe we can thank to the unusually hot weather we have here this summer. (It’s ridiculous, it’s so hot in South-West London as it is in France or Spain or some days and we haven’t seen any rain since May. Now it’s August.)
Anyway, I thought, I’m going to use some of the plums to make preserves. Now, they are not the sweetest plums. Lot of them also a windfall – meaning they just drop off the tree. So I collected a kilo, or thereabouts and set to canning. I reused jars I saved – it’s a no brainer, why would you buy new jars, save some money. Just start collecting a few of them beforehand.
What size of jars will I need for this plum conserve recipe?
For this recipe, you’ll need 4-5 280ml-340 jars.
How to remove labels from reused jars?
All labels are different, all brands use a different glue, paper, mixed material to attach their labels. This makes it a little bit difficult to remove them, but I find that filling a large mixing bowl with hot water, a squirt of dish soap and cleaning vinegar is an effective combo. Then let the jars sit in there for 20 minutes. After that, you can peel off the most of it, and the rest you will have to scrub off. I normally use a metal scourer or similar.
How to sterilise jars for canning?
Now onto sterilising the jam jars. There are two methods: you can sterilise them using hot water or in the oven. Ideally, this needs to happen right before you use them.
Do new jars need to be sterilised?
Even packaged jars still need to be sterilised, yes.
Begin by washing your jars in hot, soapy water. Rinse them thoroughly to remove any soap residue.
Sterilising jam jars in the oven
Preheat your oven to 140-160 Celsius (about 300F, my American friends) Place the clean jars on a baking sheet and put them in the oven for about 20 minutes. Good thing about this, it’s convenient and the jars are dry when the sterilising is done.
Sterilising jam jars in hot water
Alternatively, you can use a boiling water method. Fill a large pot with enough water to cover the jars completely. Bring the water to a rolling boil and carefully place the jars into the pot, ensuring they are fully submerged. Boil the jars for at least 10 minutes; this will effectively kill any bacteria or yeast present. You can place the lids in the boiling water for the last few minutes.
Once the jars are sterilized, use tongs to remove them from the pot or oven. Allow them to cool slightly before filling them with your prepared canned goods.
What is a Conserve Jam?
Conserve jam is a type of fruit preserve made with whole or large pieces of fruit, sugar, and often includes chunks of nuts or other flavorings. Unlike regular jam, which is cooked down to a smoother consistency, conserve maintains a chunky texture, allowing you to enjoy the distinct pieces of fruit. This type of preserve is typically made using a variety of fruits, resulting in a rich combination of flavors. Ideal for spreading on toast or as a topping for desserts.
How to Make Plum Conserve Jam
For this recipe, I used all the plums I picked up, which was about 2/3 of a kilo.
Ingredients list and variations
- 750g plums, washed, seeded and halved. No need to chop them up into smaller bits, they will disintegrate quite a bit when stewing, I found.
- 400g packed brown sugar. You can use any sugar though, I just normally only have brown sugar at home.
- 1 orange or tangerine. Wash and slice it up thinly. You can cut them up smaller if you prefer that.
- 1/2 lemon – also washed and sliced thinly.
- 250g raisins – or sultanas, or dried cranberries. Or a mixture of them, even.
- 120g walnuts, chopped into about 4 bits per walnut halves
Method
It’s fairly easy, just start cooking everything on medium heat in a big pan (I just used my wok) minus the nuts. Bring it to boil and cook for another 25 minutes. Add the walnuts, just stir them in. So, altogether you’re looking into about half an hour cooking time.
Fill the sterilised jars, secure the lids and pop them into a pan of boiling water, that’s about an inch and a half. Boil them standing in the water for 5 minutes. Then remove them onto a clean tea towel, let them cool and store them in a dark, cool cupboard.
Plum Conserve Jam Recipe
Equipment
- 4-5 jam jars, around 280-340ml each
Ingredients
- 750 g plums washed, seeded and halved
- 400 g packed brown sugar
- 1 orange or tangerine sliced thinly
- 1/2 lemon sliced thinly
- 250 g raisins
- 120 g walnuts chopped roughly
Instructions
Prepare jars for canning:
Prepare your jars for canning. I sterilise them in the oven: 140-160 Celsius for 20 minutes. Remove and they are ready.
- Prepare the ingredients, clean the plums and chop them. Be mindful, they might discolour your fingernails, but it comes off with vinegar.Put the plums, sugar, orange and lemon slices, the raisins into a large pan. I just used my big wok for this. Heat until boiling.
- Gently boil for 20 to 25 minutes, stirring frequently, or until the mixture starts to thicken slightly.
- When it's thick enough for it to pass as a conserve texture (about 30 min from start), add the walnuts.
- Pour the plum conserve into the jars. Fill the jars one at a time, a little bit of headspace at the top of the jars for a vacuum seal.Heat an inch water in a big pan and add the ready jars in there, standing upright. Boil for 5 minutes.Now your plum conserve jars are ready, lift them out of the water and let them cool on a clean tea towel.The sealed jars will keep in a cool, dark place for at least 1 year. Refrigerate opened jars and use within a few months.
Check out my other summer fruit recipes
French Apricot Frangipane Tart Recipe
Upside Down Autumn Fruit Tarts
Grilled Pear and Fresh Goats Cheese Salad
1 comment
Some years ago, a lady from church introduced me to her grandmother’s plum conserve, commenting it is so good she would eat it by the spoonful. She was not exaggerating !
Her recipe had only the plums, white sugar, cinnamon, orange rinds with none of the white pith, the orange meat cut into chunks, and chopped nuts. I cannot eat walnuts so I use pecans, which I prefer anyway. Not only is this conserve good on various breads and pastries, it compliments a slice of pork roast too.