This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.

Jim Andris, Sept. 17, 2003.

Plum/Black Walnut Conserve

8 c. chopped seeded plums
4 T. lemon juice
1 1/2 tsp. grated lemon rind
1 c. seedless raisins
6 c. sugar
1/2 tsp. ginger
1 c. black walnuts, chopped

Combine all in gredients except nuts. Cook until thick. [Careful, thick means just a little thicker than when you started.] Blanch nuts 2 minutes, drain and cut or chop. Add to plum mixture when coooking is complete. Pour into sterilized jars; seal while hot. Yield: 5 pts.

I got this recipe out of an old five volume set of cookbooks Favorite Recipes of America.