Best Ever Purple Plum Conserve
|Purple plums||6 Pound, rinsed, pitted, and quartered cross wise (Firm Plums, 3 Quarts Cut-Up Plums)|
|Sugar||8 Cup (128 tbs)|
|Grated orange peel||1 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Seedless raisins||1 Pound (Dark Raisins, Use Half Golden Raisins, If Desired)|
|Walnuts||1 Cup (16 tbs), broken in coarse pieces, do not chop|
Mix plums with 4 cups of the sugar in a large bowl; set aside in a cool place several hours or overnight.
Pour off the syrup which has formed into a heavy 3-quart saucepot.
Add the remaining sugar to syrup and bring to boiling; boil 5 minutes, stirring constantly.
Add plums and fruit peels and juices; cook gently about 30 minutes, reducing heat as the mixture thickens.
Stir frequently with a wooden spoon.
Add raisins and continue cooking about 25 minutes, stirring gently from time to time (do not overcook).
Stir in the walnuts several minutes before cooking time is ended.
(To test conserve, quickly chill a spoonful on a chilled saucer.
It should be of spreading consistency.) Ladle into hot sterilized jars and seal