Quantity: 10 half-pints
Jar size: half-pints or pints
Ingredients:
2½ quarts chopped, pitted plums (about 4½ pounds)
¾ cup thinly sliced orange peel
2 cups seedless raisins
1¾ cups chopped orange pulp (about 2 large oranges)
6 cups sugar
2 cups broken pecans or other nuts
Instructions:
1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
2. Combine plums, orange pulp and peel, raisins, and sugar; slowly bring to boiling, stirring occasionally until sugar dissolves.
3. Cook rapidly, about 15 to 20 minutes, almost to the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). As the mixture thickens, stir frequently to prevent sticking.
4. Add nuts during the last 5 minutes of cooking. Pour the hot conserve into hot, sterile jars, leaving ¼ inch headspace.
5. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
6. 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 |
|
Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |
Source: