Boozy Plum and Toasted Pecan Conserve
If you’re looking for a wonderful little jar to place in the centre of your next cheeseboard, a gorgeous little spread for a grilled cheese or Monte Cristo sandwich, or something to warm and drizzle onto a scoop of super-expensive vanilla-bean ice-cream, look no further. SSJ’s Boozy Plum and Toasted Pecan Conserve makes a wonderful holiday gift. It shines on its own, but you can also add it to a luxury food hamper or bring it to a party with a tea-towel or artisan cheese. Alcohol Free? The whisky is optional!
Boozy Plum and Toasted Pecan Conserve
A fabulous addition to your next cheeseboard. The whisky is always optional. A No-Pectin recipe.
Servings: 12 quarter-pints
Ingredients
- 2 ¾ pound plums [8 cups pitted, chopped, skin-on] I used 8 large, light-purple plums.
- 4½ cups sugar
- 1 cup chopped, pitted, medjool dates I used about 24 small dates.
- 1 cup water
- ¼ cup lemon juice
- 2 cups pecan pieces or chopped pecan halves
- ¼ cup whisky OPTIONAL – I used Maker's Mark.
Instructions
Prepare for Canning
- Clean and sterilize 12 quarter-pint mason jars (or the equivalent) and keep them warm.
- Fill a large water bath canner with clean water and begin to bring the water to a boil.
- Place 12 mason jar lids in a small saucepan, covering them with hot water, and set on low/simmer to keep warm.
Toast the Pecans
- Heat an oven to 350℉.
- Place pecan pieces on a parchment-lined, rimmed sheet pan.
- Toast for 6 minutes or until fragrant and gently browned.
- Remove from the oven and allow to cool.
Make the Jam
- Affix a candy thermometer to your copper or stainless jam pan or 6-quart heavy-bottomed pot..
- Halve the plums, pit them, and roughly chop them.
- Place the plums, water, and juice in your jam pan.
- Turn the heat to medium and use a fork or potato masher to gently smoosh the plums.
- Add the sugar and dates, increase the heat, and bring to a boil, stirring to dissolve the sugar as you do so.
- Reduce the heat slightly [I like to waver between a 3 and 4 on my Low-1-to-6-High oven] and keep the jam at a simmer or low-boil for anywhere from 20 to 60 minutes, stirring frequently, until the jam thickens considerably and a candy thermometer reads 220℉. [My last batch took about 40 minutes, but time varies considerably due to climate, room temperature, and the wateriness of the fruit.]
- [Optional whisky]: Add the whisky and stir. The mixture will bubble for a moment. Continue to simmer and stir until the thermometer returns to 220℉.
- Remove the canning pot from the stove and stir in the toasted pecans.
Can the Jam
- Ladle the conserve into your warm, sterilized quarter-pint jars, leaving a ¼-inch headspace.
- Wipe jar rims clean, add a warm lid to each jar, and close with a ring, making sure each ring is not too tight by unscrewing a half-to-full turn after securing.
- Process the jars in a boiling water bath for 10 minutes. With the lid on the canning pot, the water should return to a rolling boil before the timer starts.
- Remove the jars from the canner and allow to cool completely on wire racks.
- You may wish to rinse the jars to remove any residual stickiness before decorating with labels and ribbons.
Notes
When coming up with your own canning recipes, it’s always good to base it on a tried and true, well-tested classic. This recipe is a gentle modification of BHG’s Toasted Walnut-Plum Conserve. 
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