This plum conserve is a condiment that veers a bit off 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.
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Wonderful and delicious. I use a lot of your recipes and have given your book as gifts to many of my friends, I have a question about your plum conserve with golden raisins and walnuts. Do you chop the walnuts? Thanks. Jo
Roughly chop the walnuts! And I’m so glad my recipes have served you so well!