Plum Conserve

The typical conserve has nuts-we skipped that and used some home-dried cherries instead. Imagine a chutney without onions or spices, and you'll get a good idea of what this conserve is like.

You Will Need:

5 cups pitted and chopped prune plums
3 cups granulated sugar
1 cup chopped orange pulp
Grated zest of the orange peel
1 cup raisins
1 cup dried cherries

Combine all ingredients in a large pot. Bring slowly to a boil, stirring until sugar dissolves (no joke, you really need to watch this as it can burn and make your jam taste like burnt caramel, which is nice with some things, but not plum conserve). Cook rapidly to almost the gelling point (I do the old spoon test to see if it sheets, but use whatever method you are comfortable with. I never could manage puttering with cold saucers.

Ladle hot conserve into hot, sterilised jars and leave 1/4 inch headspace. Remove air bubbles, wipe rim, and seal with a heated lid and a clean screw band. Process 15 minutes in a boiling water canner. Makes about 5 half pints.