Masstown Market

1 Orange
1 cup Water 250 mL
8 cups Coarsely chopped plums (3 lb/1.5 kg) 2 L
4 cups Granulated sugar 1 L
1 Cinnamon stick 1

Scrub orange in hot soapy water; rinse well. Slice very thinly, chop, discarding any seeds. In small saucepan, cover and simmer orange and water over medium heat for 40 minutes or until peel is tender.

In large heavy saucepan or Dutch oven, combine orange mixture, plums, sugar and cinnamon stick; bring to boil over high heat. Boil, stirring constantly, for 10 to 12 minutes or until thickened and setting point is reached (see Testing for Setting Point.) Discard cinnamon stick.

Pour into prepared 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes.


Plum Orange Conserve
1 Orange 1 cup Water 250 mL 8 cups Coarsely chopped plums (3 lb/1.5 kg) 2 L 4 cups Granulated sugar 1 L 1 Cinnamon stick 1 Scrub orange in hot soapy water; rinse well. Slice very thinly, chop, discarding any seeds. In small saucepan, cover and simmer orange and water over medium heat for 40 minutes or until peel is tender. In large heavy saucepan or Dutch oven, combine orange mixture, plums, sugar and cinnamon stick; bring to boil over high heat. Boil, stirring constantly, for 10 to 12 minutes or until thickened and setting point is reached (see Testing for Setting Point.) Discard cinnamon stick. Pour into prepared 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes.