Damson Plum-Orange Conserve


Quantity: 8 to 9 half-pints

Jar size: half-pint or pints


3½ cups finely chopped damson plums (about 1½ pounds plums)
1 cup finely chopped oranges (1 or 2 oranges)
Peel of ½ orange
2 cups water
½ cup seedless raisins
1 package powdered pectin
7 cups sugar
½ chopped nuts


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Sort and wash plums, remove pits. Chops plums fine.

3. Peel and chop oranges. Shred peel of ½ orange very fine.

4. Combine orange and peel, add the water, cover, and simmer for 20 minutes.

5. Measure chopped plums into a kettle.

6. Add orange, raisins, and pectin and stir well.

7. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.

8. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly.

9. Stir in nuts.

10. Remove from heat; skim off foam. Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch headspace.

11. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

12. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation