PLUM-NUT FREEZER CONSERVE
8 (8-ounce) freezer-safe, dishwasher-safe jelly glasses containers with tight-fitting
Boiling water
2 pounds fully ripened plums
1 medium orange
1/3 cup California walnuts, finely chopped
1/2 teaspoon salt
5 1/2 cups sugar
1 (1 3/4 ounce) package powdered fruit pectin
3/4 cup water
Prepare glasses and lids: to be sure they have no cracks, or sharp edges. Check nicks, Wash glasses and lids in hot soapy water; rinse well. Carefully and slowly pour boiling water inside and out of glasses and lids; invert on dish rack or clean cloth towel, away from draft, to drain dry. Or, wash in dishwasher with very hot rinse cycle (150 degrees F., or higher) and leave in dishwasher until ready to fill.
Remove pits from plums (do not peel). Finely chop plums to measure 2 3/4 cups; place in large bowl.
From orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Add orange peel and juice to plums with walnuts and salt. With rubber spatula, stir in sugar until thoroughly mixed; let stand 10 minutes.
In I-quart saucepan over medium heat, heat pectin and water to boiling; boil 1 minute, stirring. Stir pectin mixture into fruit; continue stirring 3 minutes (no less!). A few sugar crystals will remain.
Ladle plum mixture into glasses to 1/2 inch from top of glasses; cover with lids. Let stand at room temperature for 24 hours or until set.
Freeze conserve to use within one year. Or, store in refrigerator to use within three weeks.
Makes about 8 glasses (8-ounces each)
From: Recipelink.com
Source: Magazine recipe clipping: Good Housekeeping magazine, August 1982
8 (8-ounce) freezer-safe, dishwasher-safe jelly glasses containers with tight-fitting
Boiling water
2 pounds fully ripened plums
1 medium orange
1/3 cup California walnuts, finely chopped
1/2 teaspoon salt
5 1/2 cups sugar
1 (1 3/4 ounce) package powdered fruit pectin
3/4 cup water
Prepare glasses and lids: to be sure they have no cracks, or sharp edges. Check nicks, Wash glasses and lids in hot soapy water; rinse well. Carefully and slowly pour boiling water inside and out of glasses and lids; invert on dish rack or clean cloth towel, away from draft, to drain dry. Or, wash in dishwasher with very hot rinse cycle (150 degrees F., or higher) and leave in dishwasher until ready to fill.
Remove pits from plums (do not peel). Finely chop plums to measure 2 3/4 cups; place in large bowl.
From orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Add orange peel and juice to plums with walnuts and salt. With rubber spatula, stir in sugar until thoroughly mixed; let stand 10 minutes.
In I-quart saucepan over medium heat, heat pectin and water to boiling; boil 1 minute, stirring. Stir pectin mixture into fruit; continue stirring 3 minutes (no less!). A few sugar crystals will remain.
Ladle plum mixture into glasses to 1/2 inch from top of glasses; cover with lids. Let stand at room temperature for 24 hours or until set.
Freeze conserve to use within one year. Or, store in refrigerator to use within three weeks.
Makes about 8 glasses (8-ounces each)
From: Recipelink.com
Source: Magazine recipe clipping: Good Housekeeping magazine, August 1982
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