Plum Nutty Conserve

Directions

1. 1
   Pit plums; do not peel.
2. 2
   Finely chop or grind fruit.
3. 3
   Measure 4 cups into a 6 or 8-quart saucepot.
4. 4
   Add orange peel, juice and nuts.
5. 5
   Measure sugar and set aside.
6. 6
   Mix pectin into mixture in saucepot.
7. 7
   Add margarine.
8. 8
   Place over high heat; bring to a full rolling boil, stirring constantly.
9. 9
   Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly.
10. 10
    Remove from heat; skim off foam with metal spoon. Ladle quickly into hot sterilized jars to within 1/8-inch of tops, wipe rims, cover with 2 piece lids.
11. 11
    Screw bands tightly.
12. 12
    Invert jars for 5 minutes, then turn upright.
13. 13
    After jars cool, check seals.
14. 14
    (I cover conserve with paraffin to seal.)
15. 15
    Jam sets slowly so allow 2 weeks.
16. 16
    Makes about 8 (1 cup) jars.