© Tara Sgroi
Active Time
45 MIN
Total Time
2 HR 10 MIN
Serves : Makes 5 pints

This recipe was created by the late Venis Ewing, who made a conserve by adding walnuts to the plum puree. You can make this with any large, very sweet plum. I love serving it with Ricotta Fritters or dribbling it over poached pears. You can also add this puree to deglazed game or pork drippings to make a killer sauce.    More Terrific Condiments  

How to Make It

Step 1    

Puree the plums in a food processor. In a large, heavy pot, mix the plum puree with the sugar and bring to a boil over moderate heat, skimming as necessary. Cook uncovered over low heat for 40 minutes, stirring occasionally.

Step 2    

Stir the orange and lemon juices and the orange zest into the plums; simmer until thickened, about 10 minutes longer. Pour the plum puree into 5 hot sterilized 1-pint jars, stopping 1/4 inch from the top. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 20 minutes.

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