Plum Conserve

This Plum Conserve is something different — and delicious. You can use it to make filled cookies. Or you can put it on biscuits, bread or toast.

If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.)

– 8 to 10 fresh, large, ripe plums
– 1/2 cup of water
– 4 cups of sugar
– 2 cups of raisins
– 1 cup chopped walnuts
– 2 tablespoons of lemon juice

Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.)