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Author Notes: 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
pounds plums, washed, halved and pitted
lemons (juice and grated zest)
pound golden raisins
cups walnuts, coarsely chopped
- 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/)
- This recipe was entered in the contest for Your Best Preserves