Plum Conserves
Capture summer’s sweetness with this irresistible Plum Conserves recipe, a perfect blend of ripe, juicy plums, zesty orange juice, and a warm medley of ground cinnamon and ginger. This homemade preserve offers a harmonious balance of tangy and spiced flavors, perfectly complemented by the addition of optional chopped walnuts for extra crunch. Whether spread on freshly baked bread or drizzled over yogurt, this delightful conserve is a versatile kitchen staple. Crafted with love and simmered to perfection, it features simple ingredients and an easy-to-follow method, making it ideal for beginners and seasoned jam-makers alike. With its vibrant hues and rich texture, this jar of plum conserves will bring bursts of flavor to any dish.
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Recipe Information
Ingredients
- 1000 grams ripe plums
- 600 grams granulated sugar
- 60 milliliters fresh orange juice
- 1 teaspoon orange zest
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground ginger
- 120 milliliters water
- 50 grams chopped walnuts (optional)
Instructions
Wash the plums thoroughly under cold running water and pat them dry with a clean towel.
Halve and pit the plums, then chop them into small chunks, leaving the skins on for added texture.
In a large, heavy-bottomed saucepan, combine the chopped plums, granulated sugar, water, and fresh orange juice.
Place the saucepan over medium heat and stir until the sugar dissolves completely, about 5 minutes.
Add the orange zest, ground cinnamon, and ground ginger to the pot. Stir well to incorporate the spices evenly.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 40-50 minutes, stirring occasionally to prevent sticking.
As the mixture cooks, use a spoon to skim off any foam that forms on the surface.
If you’re using walnuts, stir them into the mixture during the final 10 minutes of cooking.
Test the consistency of the conserves by placing a small spoonful on a chilled plate. If it thickens slightly and wrinkles when pushed with your finger, it’s ready; if not, continue cooking and test again after 5-10 minutes.
Once the conserves reach the desired consistency, remove the saucepan from the heat and allow it to cool slightly for about 10 minutes.
Carefully ladle the conserves into sterilized jars, leaving about 1/2 inch of space at the top. Secure the lids tightly.
To preserve the conserves, process the jars in a boiling water bath for 10 minutes (optional).
Allow the jars to cool completely at room temperature before storing them in a cool, dark place. Refrigerate after opening.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 736.1 g | 268% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 712.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1912 mg | 41% | |
*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.
