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Plum Conserve

4 lbs plums (8 cups cut up)
2 lemons (juice and grated rind)
1 lb seedless raisins
6 cups sugar
1 cup walmuts

Wash plums, remove seeds, wiegh fruit. Combine all ingredients
except nut meats. Cook until thick. Blanch nuts 2 minutes, drain,
chop. Add to mixture just before reoving from heat. Pour into
sterilized jars and seal. (leave 1/4"" headspace and process in
BWB 15 minutes)

I don't bother to blanch nuts, just chop. And I always use organic
citrus since I don't want to add pesticides to my jam.

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