Plum-Rum Conserve

Preparation info
  • Makes


    half pint jars
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Although this particular delicacy may not be familiar to shoppers in specialty food stores, the conserve category certainly must be. Imported fruit-preserve combinations, always expensive, are generally well represented in the best food shops. The Plum-Rum Conserve and the Brandied Apricot Jam that follows are two of our favorites in this genre. Serve them on water biscuits, toasted brioche, or fine toasted white bread with