Plum-rum conserve
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Plum-rum conserve
Last updated 6/12/2012 1:18:21 AM. Recipe ID 49175. Report a problem with this recipe.
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      Title: Plum-rum conserve
 Categories: Jellies
      Yield: 4 Servings
      2 lb Red plums, stoned, sliced
      1 c  Sugar
      3 c  Water
      1 c  Walnuts, coarse chop
    1/3 c  Dark rum, or to taste
  1) Combine plums and water in enameled or stainless or pyrex saucepan
  and simmer for 3 min.  Add sugar and return to simmer, stirring.
  Remove from heat and let stand overnight, or from 12 to 24 hrs.,
  covered with towel. 2) Boil the plums gently, sirring now and then,
  until the mixture begins to get thick and sticky. From then on, you
  MUST stir constantly. Boil until conserve reaches 225 F. on candy
  thermometer, abt. 30 min. 3) Remove saucepan from heat and stir in
  nuts, then add rum. 4) Prepare 4 half-pint canning jars with 2 pc.
  screw-type lids. Ladle conserve into jars, leaving 1/4" head-room and
  seal with sterilized lids. Store for at least 2 wks. before serving.
  Makes wonderful gift!!
  Yield: 4 half-pint jars

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Recipe ID 49175 (Apr 03, 2005)

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