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Plum Conserve with Golden Raisins and Toasted Walnuts

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.

A jar of plum conserve with golden raisins and walnts

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.

Finished plum conserve in the pot

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.

A detailed look at a single jar of plum conserve

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.

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