This delicious recipe comes from a Simply Recipes reader, Lou Grubaugh, who shares her favorite old family recipe for plum conserve.
A Riff on a Reader Favorite
We didn’t quite have the 3 pounds of tart plums that the recipe called for, so I substituted a few not-quite-ripe pluots, and some perfectly ripe plums too. Naturally tart Santa Rosa plums work best for this conserve, but if you don’t have them, a combination of tart plums and pluots will do fine. Do you have a special plum recipe? See our post on plums and add your favorite to the comments of that post.
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Wash the lids in hot, soapy water. Gently boil for 20 to 25 minutes, stirring frequently, or until the mixture starts to thicken slightly. If you want, use kitchen shears to cut some of the longer citrus rinds. Stir in walnuts. Wipe the rims clean with a clean, wet paper towel. Place the lids on the jars, securing with jar rings (do not over-tighten). Using jar lifters, lower the jars back into the pot, making sure there’s enough water to cover by at least 1 inch. Bring to a rolling boil, then boil the jars for 5 minute. Remove the jars with the jar lifters and set on a clean kitchen towel. Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.
