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Plum Conserve
  • Plums
  • Fruit
Serves:   6
(serving size: 1 cup jar)

  • Prep Time:   10 minutes
  • Cook Time:   20 minutes
  • Total Time:   30 minutes


2 pounds pitted Prune Plums (takes about 3 pounds whole fruit)

3 cups sugar
1 lemon or orange, grated rind and juice
1 pound raisins
1 cup walnuts


Grind the raisins and nuts if you like or use whole. Mix all together, cook slowly. Be sure to stir frequently otherwise the raisins go to the bottom and are apt to burn. Cook until thick enough to suit your fancy. Ladle the hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

If you are going to preserve the conserve, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.

From the Kitchen of Norma Saile

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