Plum Conserve

I made this recipe exactly as written using blood plums. Excellent recipe, DH hates plums but loves this jam. He is eating it every morning for breakfast, as a matter of fact he opened his beloved strawberry jam by mistake and was a little disgruntled because it was the plum he wanted to use! I have already now made 3 batches of jam in 3 days now!!!! Yes its that good! Thanks DiB's.

I, too, love this stuff! I just opened up a jar today to try on some toast, and it was wonderful. Like the previous reviewer, I also had little plums which I didn't bother to peel, and I also quartered my lemon and sliced it paper thin. I didn't quite have enough pineapple, so I added a little tropical blend fruit juice which worked really well. Thanks for posting such a great recipe!

I made this recipe with small (prune sized) plums a friend gave me from their tree. I used them sliced and pitted, with the peel still on (pectin is mostly in the peel). I cooked it at a low boil for about 60 min to get it thick enough for what i wanted. I am NOT a plum lover in any way, and especially not a plum jam lover. I only made this to use up these plums. This stuff is just fabulous, and its thick enough when first poured to suspend the walnuts thruout the mixture. I sliced the lemon in quarters first, then thinly sliced each quarter for small slices. The plum skins are not sour, but sweet, and tender. I planned on giving this away for gifts, but now I am keeping every single jar. I can't stress enough that you should try it instead of a regular jam recipe. It's well worth the difference!