Plum Conserve
Capture the essence of summer’s bounty with this delightful Plum Conserve, a luscious blend of ripe plums, zesty orange, and warm spices like cinnamon and nutmeg. This small-batch recipe pairs sweet and tangy fruit with the crunch of chopped walnuts, creating a rich texture that’s perfect for spreading on toast, topping yogurt, or even as a filling for baked goods. Made with simple ingredients and a stovetop cooking method, this conserve is easy to prepare in under an hour and can be preserved for weeks of enjoyment. Use it to add a burst of flavor to your breakfast table or as an elegant homemade gift. Whether you’re a seasoned canner or a first-timer, this plum conserve is a sweet, fragrant way to savor the season. Keywords: plum conserve recipe, homemade fruit preserves, summer fruit spread, plum jam with walnuts.
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Recipe Information
Ingredients
- 1000 grams ripe plums
- 750 grams granulated sugar
- 1 tablespoon orange zest
- 120 milliliters fresh orange juice
- 2 tablespoons lemon juice
- 100 grams chopped walnuts
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 120 milliliters water
Instructions
Wash and pit the plums. Cut them into small chunks, leaving the skin on for added texture and flavor.
In a large, heavy-bottomed pot, combine the plums, granulated sugar, orange zest, orange juice, lemon juice, water, cinnamon, and nutmeg.
Place the pot over medium heat and stir gently to combine the ingredients. As the plums heat, they will release their juices, creating a syrupy mixture.
Bring the mixture to a gentle boil, stirring occasionally to prevent sticking and to ensure the sugar fully dissolves.
Lower the heat to a simmer and cook the conserve, stirring occasionally, for 30-35 minutes. As the mixture cooks, it will thicken.
To check the consistency, place a small spoonful of the mixture on a chilled plate. If it wrinkles slightly when pushed with your finger, it is ready. If not, continue cooking and test again after a few minutes.
Once the conserve reaches the desired consistency, stir in the chopped walnuts and cook for an additional 5 minutes.
Remove the pot from heat and let the conserve cool slightly. Carefully ladle the hot conserve into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with clean lids and allow them to cool to room temperature. Store in the refrigerator for up to 3 weeks or process the jars in a water bath for long-term storage.
Nutrition Facts
Calories |
4058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 902.5 g | 328% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 870.4 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2283 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
