Plum Conserve Jam Recipe
Plum Conserve Jam Recipe - this is a great recipe to use your windfall plums, that are maybe a little too green for eating as they are. This conserve is great addition to cheeses and crackers, delicious and sweet, bursting with the flavours of late summer.
Servings: 3 approx. 280ml jars
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.
