Plum Conserve with Oranges & Walnuts

More than a jam, this is a conserve, jam’s richer cousin, studded with dried fruit and nuts. This old Pennsylvania-style preserve simmers plums down with raisins and sugar into a thick, deep-flavored spread.

The oranges are the secret to its complexity. Ground whole, peel and all, they add not just citrus brightness but a gentle bitter edge from the rind that keeps all that sweetness in check.

The long, slow simmer does double duty: it cooks the fruit down to a jammy set without any added pectin, and it concentrates the flavors into something far more interesting than plain plum jam.

Walnuts go in near the end so they keep their crunch and toasty flavor instead of going soft. Ladle it into sterilized jars while hot. It is lovely on toast or scones, spooned over yogurt, or served alongside a cheese board with sharp, aged cheeses.

Chef Tips

• Grind the whole oranges, peel included, for the signature bittersweet citrus depth, removing the seeds first.
• Add the walnuts only in the last 45 minutes so they stay crunchy rather than turning soft.
• Simmer until thick and a spoonful sets on a cold plate; conserves should be spreadable, not runny.
• Use sterilized jars and seal while hot for safe storage.

Variations

• Use a mix of plum varieties, or swap some for prunes.
• Add warm spices like cinnamon or a star anise pod.
• Stir in pecans or almonds in place of walnuts.