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Categories:Viewed: 129 - Published at: 5 years ago
Ingredients
- 4 c. prepared fruit (about 2 1/2 lb. fully ripe plums)
- 1 1/2 tsp. grated orange peel
- 1/2 c. orange juice
- 1/2 c. finely chopped walnuts
- 6 c. sugar
- 1 box Sure-Jell fruit pectin
- 1/2 tsp. margarine or butter
Method
- Pit plums; do not peel.
- Finely chop or grind fruit.
- Measure 4 cups into a 6 or 8-quart saucepot.
- Add orange peel, juice and nuts.
- Measure sugar and set aside.
- Mix pectin into mixture in saucepot.
- Add margarine.
- Place over high heat; bring to a full rolling boil, stirring constantly.
- Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly.
- Remove from heat; skim off foam with metal spoon. Ladle quickly into hot sterilized jars to within 1/8-inch of tops, wipe rims, cover with 2 piece lids.
- Screw bands tightly.
- Invert jars for 5 minutes, then turn upright.
- After jars cool, check seals.
- (I cover conserve with paraffin to seal.)
- Jam sets slowly so allow 2 weeks.
- Makes about 8 (1 cup) jars.
