Plum-Rum Conserve

Preparation info
  • Makes

    4

    half pint jars
    • Difficulty

      Easy

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

Ingredients

Method