My mother made this nearly every year (or so it seemed) when I was a kid, and I adored it. About six years ago, I spotted plums at the Hollywood Farmers' Market and instantly flashed back to this delicious preserve. I spent weeks tracking down the recipe (which my mother had since lost) and finally found it in a World War II era Kerr canning book. I made it, as my first foray into canning, and have never looked back. I bought plums yesterday, and as soon as I can find jars (sold out in three stores I went to today!) I'll be making my own batch for this year. It's delicious on bread, on a cheese plate, on the side with roast pork or turkey, and fantastic on top of vanilla ice cream. It's sophisticated, sweet and tart, and with a great texture because of the combo of fruits and nuts. —Paige Orloff
plums, washed, halved and pitted
lemons (juice and grated zest)
walnuts, coarsely chopped
In This Recipe
Combine plums, lemon juice and zest, raisins and sugar in a large pot and cook over medium-low heat until thick and soft, gently bubbling away. Be sure to stir to prevent scorching. This should take about 20-30 minutes.
Add walnuts to the mixture and cook another ten minutes.
Pour into sterilized canning jars and process in boiling water for 5 minutes (or 10 minutes if above 1000 feet.)
Makes about 8 1/2 pint jars.
(If you're new to canning, be sure to read up on best procedures for sterilizing and processing. I like this website: http://www.uga.edu/nchfp/)