Plum Conserve


Preserving Method: Water Bath Canning

  1. 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.
  2. 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.
  3. 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.
  4. 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