Freezer Plum Nut Conserve
|Ripe plums||2 Pound|
|Walnuts||1⁄3 Cup (5.33 tbs), finely chopped|
|Sugar||5 1⁄2 Cup (88 tbs)|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Package)|
|Water||3⁄4 Cup (12 tbs)|
1. Prepare containers and lids for freezer jams
2. Remove pits from plums (do not peel). Finely chop plums to measure 2 3/4 cups fruit; place in large bowl. From orange, grate 1 tea spoon peel and squeeze 1/4 cup juice. Add orange peel and juice, walnuts, and salt to plums. With rubber spatula, stir in sugar until thoroughly mixed; let stand 10 minutes.
3. In 1-quart saucepan over medium heat, heat pectin and water to boiling; boil 1 minute, stirring; stir into fruit; stir 3 minutes (no less). A few sugar crystals will remain.
4. Ladle fruit mixture into containers to 1/2 inch from top; cover with lids. Let stand at room temperature for 24 hours or until conserve is set. Freeze. Or for use within 3 weeks, store in refrigerator.