This plum conserve is a condiment that veers a bit of the more commonly tread canning ground. However, once you try it, I’m certain it will become one of your regular pantry players.
Italian plums are one of my favorite things to come out of late summer. Sturdy, sweet, and with a flavor that improves upon cooking, they are a fabulous primary ingredient for all manner of jams, spreads, and compotes.
This particular conserve (it’s the addition of dried fruits and nuts that turn a basic preserve into a conserve) is a good gift giving, serving at holiday gatherings, and eating with a spoon when you’re craving something sweet.
I canned my batch in a collection of mismatched pint jars (we’re getting to the end of the canning season and I’m starting to run short on smaller jars), but because a little goes a long way, you’d be better off opting for half pints.