For the month of August plums were everywhere in my world.
I made plum chutney, plum jam, plum cake, plum tart,
a pile of dried plums, but the surprise was plum conserve.
It turned out to be quite delicious.
There was one batch with pecans and another without nuts,
both were good.
So if you ever find yourself with a plethora of plums, here is the recipe.
Plum Conserve from www.food.com
5 cups plums, packed chopped and pitted
3 cups sugar
1 cup orange, peeled seeded and chopped
1 cup raisins
orange rind, from one orange finely sliced
1 cup chopped pecans
1 teaspoon cinnamon
Combine all ingredients in a large pot except for pecans.
Bring to a boil stirring till sugar is dissolved.
Cook rapidly almost to the gelling point.
About 15 minutes of a rolling boil while being stirred.
Add pecans cook and stir for 5 more minutes.
Pour into hot jars leaving 1/4 inch head space.
Remove air bubbles.
Adjust the caps.
Process for 15 minutes in a boiling water canner.
Make sure tops of jars are covered by an inch of water.
Cool at room temperature and store in your cabinet.
Chill after opening and enjoy!
This morning I had it on a toasted English muffin and it was yummy!
It went perfectly with a cup of tea.