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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Plum Conserve

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Fruits

Fresh plum with leaf

Plum Conserve

William Schafer and Isabel D. Wolf

Ingredients

Wash plums; cut in half. Remove seeds and measure fruit. Combine all ingredients except nuts. Cook until thick. Add nuts during the last 5 minutes of cooking. Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top and seal with two-piece canning lids. Process according to chart below:

Processing Time in a Boiling Water Canner for Jams and Jellies

Jar size Elevation Processing time
Half or quarter pints 0-1000 feet 5 minutes
Half or quarter pints 1001-2000 feet 6 minutes
Half or quarter pints 2001-3000 feet 7 minutes
Pints 0-1000 feet 10 minutes
Pints 1001-2000 feet 11 minutes
Pints 2001-3000 feet 12 minutes

Source

Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies

Reviewed by Suzanne Driessen 2016

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