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Damson Plum-Orange Conserve with powdered pectin

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Damson Plum-Orange Conserve with powdered pectin

  • 3 1/2 cups finely chopped damson plums (about 1 1/2 pounds plums)
  • 1 cup finely chopped oranges (1 or 2 oranges)
  • Peel of 1/2 orange
  • 2 cups water
  • 1/2 cup seedless raisins
  • 1 package powdered pectin
  • 7 cups sugar
  • 1/2 chopped nuts

Yield: About 8 or 9 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit - Sort and wash plums, remove pits. Chops plums fine. Peel and chop oranges. Shred peel of 1/2 orange very fine. Combine orange and peel, add the water, cover, and simmer for 20 minutes.

To make conserve - Measure chopped plums into a kettle. Add orange, raisins, and pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. Stir in nuts. Remove from heat; skim.

Fill hot conserve immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Damson Plum-Orange Conserve in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15


  • Making Conserves
  • Apple Conserve with powdered pectin
  • Apricot-Orange Conserve without added pectin
  • Cranberry Conserve without added pectin
  • Damson Plum-Orange Conserve with powdered pectin
  • Grape Conserve without added pectin
  • Plum Conserve without added pectin

  • Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

    These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.