Plum Conserve No. 2

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 5 lbs. blue plums or German prunes
  • 1 lb. seeded raisins
  • 4


Wash the plums, cut them in halves and remove the stones. Peel the oranges, slice them fine and cut each slice in half. Cut the rind of two of the oranges into small squares. Take a measure of sugar and a measure of the mixture, place in preserving kettle on stove and let come slowly to the boiling point and cook steadily for several hours until the fruit is clear and thick.