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Plum Conserve

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Plum Conserve

  • 2 1/2 quarts chiopped, pitted plums (about 4 1/2 pounds)
  • 3/4 cup thinly sliced orange peel
  • 2 cups seedless raisins
  • 1 3/4 cups chopped orange pulp (about 2 large oranges)
  • 6 cups sugar
  • 2 cups broken pecan or other nuts

Yield: About 10 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.

Combine plums, orange pulp and peel, raisins, and sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly, about 15 to 20 minutes, almost to the jellying point (which is 8F above the boiling point of water, or 220F at sea level). As the mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking. Pour the hot conserve 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 Plum 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.