Plum and Walnut Conserve

By Paige Orloff
August 30, 2009
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Plum and Walnut Conserve

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

Serves: many

  • 4 pounds plums, washed, halved and pitted
  • 2 lemons (juice and grated zest)
  • 1 pound golden raisins
  • 6 cups sugar
  • 2 cups walnuts, coarsely chopped
  1. 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.
  2. Add walnuts to the mixture and cook another ten minutes.
  3. Pour into sterilized canning jars and process in boiling water for 5 minutes (or 10 minutes if above 1000 feet.)
  4. Makes about 8 1/2 pint jars.
  5. (If you're new to canning, be sure to read up on best procedures for sterilizing and processing. I like this website:

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Fruit|Condiment|5 Ingredients or Fewer|Make Ahead|Summer