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| Plum Rum Conserve
2 pounds of prune plums, halved, pitted and sliced
1 cup of water
3 cups of sugar
1 cup of coarsely chopped walnuts
1/3 cup of dark rum |
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Combine plums and water in 2 1/2 quart saucepan. Heat to simmering. Cook for 3 minutes. Add sugar. Simmer about 1 hour until candy thermometer registers 220ºF. Add walnuts and rum. Pour into 5 sterilized 1/2 pint canning jars. Top with lids and rings. Process in boiling water bath for 20 minutes. Remove. Check lids for proper sealing. Lids should snap into concave position, indicating a vacuum seal. If jar does not seal, reprocess or refrigerate conserve until it is used. |
