Plum Conserve


Quantity: 10 half-pints

Jar size: half-pints or pints


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


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


Half-pints or Pints

5 min

10 min

15 min


So Easy to Preserve, 5th ed. 2006.