Time 50m Yield 7 half-pints. Number Of Ingredients 7 Steps:
In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute., Remove from heat. Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Time 1h5m Yield 7 cups Number Of Ingredients 7 Steps:
Combine all ingredients in a large pot except for pecans. Bing to a boil stirring till sugar is dissolved. Cook rapidly almost to the gelling point. About 15 minutes of a rolling boil while being stirred. Add pecans cook and stir for 5 more minutes. Pour into hot jars leaving 1/4 inch head space. Remove air bubbles. Adjust the caps. Process for 15 minutes in a boiling water canner. Make sure tops of jar are cover by an inch of water. Cool at room temperature and store in your cabinet. Chill after opening.
Time 2h Yield 6 half pints Number Of Ingredients 5 Steps:
Combine plums and sugar, let stand until juice forms-about 1 hour. Combine plum mixture, pineapple and lemon in a 6 quart or larger pot. Cook slowly, stirring occasionally until thick-around 40 minutes, or until the jell point. Remove from heat and stir in nuts. Quickly ladle into clean, hot jars leaving 1/4 inch head space. Process in a boiling water bath 15 minutes at altitudes up to 1000 feet.
Yield Makes about 8 8-ounce glasses Number Of Ingredients 7 Steps:
Grind the oranges and 1/2 lemon in a meat grinder, using the coarsest blade. Combine all the ingredients, except the nuts, in a large pot. Bring to a boil, stirring constantly until the sugar is dissolved. Cook over medium heat until the conserve thickens. Remove from heat, stir in nuts and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses and store.
