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This canned conserve recipe gets a bit of crunch thanks to toasted walnuts. If you want to pump up the walnut flavor when you serve it, sprinkle a few extra nuts on top.




  • In a 4- to 6-qt. heavy pot combine fresh plums, the water, and the lemon juice. Using a potato masher, lightly crush plums. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until plums are tender, stirring occasionally. Stir in sugar and dried plums.

  • Return to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened, stirring occasionally. Remove from heat. Stir in walnuts.*

  • Ladle hot conserve into hot, sterilized half-pint canning jars (p. xx), leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.


If you prefer, sprinkle the toasted walnuts over the conserve at serving time instead of stirring them in before processing.

To store in freezer or refrigerator

Prepare as directed through Step 2. Transfer to airtight containers, leaving 1/2 inch headspace (p. xx). Seal and label. Freeze up to 6 months or store in refrigerator up to 2 weeks.

Nutrition Facts

89 calories, (0 g saturated fat, 2 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 0 mg sodium, 17 g carbohydrates, 1 g fiber, 16 g sugar, 1 g protein.