Plum Conserve

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. WASH and coarsely chop plums and remove pits. Measure 5 cups chopped plums. Peel orange, reserving peel. Cut orange in half and remove seeds. Remove orange pulp from each section. Coarsely chop orange pulp; measure 1 cup chopped orange pulp. Cut orange peel into thin slivers; measure 1/3 cup slivered orange peel.
  3. COMBINE all ingredients, except pecans, in a large saucepan. Bring mixture to a boil over medium-high heat. Stirring until sugar dissolves. Cook rapidly almost to the gelling point (220 degrees F), stirring to prevent sticking. Add pecans during the last 5 minutes of cooking. Remove from heat.
  4. LADLE hot conserve into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  5. PROCESS jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed