Plum Conserve

Title: PLUM CONSERVE

Categories: Fruits, Jams/jellys, Malgieri

Yield: 6 servings

3 lb Plums

1/2 c Water

1/2 c Sugar

1/4 c Lemon juice

1/2 ts Cinnamon

RINSE, HALVE AND PIT the plums. Combine with the water in a 5- or 6-quart non-aluminum pan with a cover. Bring to a boil, uncovered.

Lower heat, cover and simmer for about 15 minutes, uncovering and stirring occasionally to prevent sticking. Add the remaining

ingredients and continue to simmer the conserve, stirring often,

until it is thick, about 30 minutes longer. Leave the conserve as it

is or cool and puree in the food processor. Pack the boiling conserve

6 hot, sterilized 1/2-pint Mason jars, filling

them to within 1/2-inch of the top. Wipe the rims of the jars with a

clean, damp cloth and immerse the caps in boiling water. Place the

caps on the jars with tongs, place ring over the caps and screw rings

down immediately. Cool the jars with plenty of space between at room

temperature. If you do not wish to keep the conserve a long time,

cool it and fill plastic containers with tight-fitting covers. Store

the conserve in the refrigerator up to 1 month.

Makes about 6 (1/2-Pint) Jars

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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