I made 16 pints of Nutty Plum Conserve.
10 pints of Cinnamon Plum Jam.
6 pints of Cardamom Plum Jam.
I love, love, love the Plum Conserve. I got the recipe out of the Ball Complete Book of Home Preserving but it is similar to this one on their website. It's sweet with just a little bit of orange taste and the walnuts just add a great amount of texture. It will be great on English muffins and sturdy toast. I might even make more if I buy more pint jars. It's that good.
Fun fact. I ran out of stove space and pots so I made the conserve in my Cuisanart Pressure Cooker. (I actually have the older version than this, but it's a great product.) I thought I had time to make the conserve and can it before church. Not quite. The conserve was made, but my jars were still in the dishwasher, sterilizing. Love the sterilize cycle but I have to remember it takes for...ev...er..... So, anyway, my conserve is boiled down except for the nuts and I need to walk out the door with the kids. I set the pressure cooker on Keep Warm and walked out the door. I got home three hours later, tossed in my walnuts and brought it back up to boiling on the Saute option. While that was coming up to temperature, I jarred my Cinnamon Plum Jam. Then I jarred the conserve and last the Cardamom.
I haven't tried the other jams but they smelled great. I tried doing the Cardamom jam in the crockpot and I really like how it turned out. I didn't have to pay attention to it at all. In fact, I scorched the bottom of my Cinnamon Plum Jam on the stove, but it still turned out okay. I just didn't scrape the bottom and there's no burned taste at all. Thank goodness!
Tomorrow we will try some Asian plum sauce and some barbecue sauce.