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Best Ever Purple Plum Conserve Recipe
|Purple plums||6 Pound, rinsed, pitted, and quartered cross wise (Firm Plums, 3 Quarts Cut-Up Plums)|
|Sugar||8 Cup (128 tbs)|
|Grated orange peel||1 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Seedless raisins||1 Pound (Dark Raisins, Use Half Golden Raisins, If Desired)|
|Walnuts||1 Cup (16 tbs), broken in coarse pieces, do not chop|
Serving size: Complete recipe
Calories 9546 Calories from Fat 630
% Daily Value*
Total Fat 75 g115.8%
Saturated Fat 6.9 g34.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 55.1 mg2.3%
Total Carbohydrates 2308 g769.2%
Dietary Fiber 65.3 g261.1%
Sugars 2152.1 g
Protein 50 g99.5%
Vitamin A 194.8% Vitamin C 666.8%
Calcium 56.6% Iron 93%
*Based on a 2000 Calorie diet
Pour off the syrup which has formed into a heavy 3-quart saucepot.
Add the remaining sugar to syrup and bring to boiling; boil 5 minutes, stirring constantly.
Add plums and fruit peels and juices; cook gently about 30 minutes, reducing heat as the mixture thickens.
Stir frequently with a wooden spoon.
Add raisins and continue cooking about 25 minutes, stirring gently from time to time (do not overcook).
Stir in the walnuts several minutes before cooking time is ended.
(To test conserve, quickly chill a spoonful on a chilled saucer.
It should be of spreading consistency.) Ladle into hot sterilized jars and seal