Wednesday, September 5, 2007

Plum Preserves

2 quarts plums
1 1/2 oranges, grated rind
3 cups raisins
1 1/2 cups of chopped nuts
1 1/2 lemons, grated rind and juice
4 1/2 cups sugar
1/2 bottle fruit pectin

Wash plums, cover with water.
Cook until tender.
Remove seeds and cut up.
Measure 6 cups pulp.
Add sugar, juice and grated peel of orange and lemons and raisins.
Cook until thick and clear.
Add nuts, then pectin.
Pour into hot sterilized jars and process.

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