Plum Nutty Conserve - cooking recipe

Ingredients

4 c. prepared fruit (about 2 1/2 lb. fully ripe plums)
1 1/2 tsp. grated orange peel
1/2 c. orange juice
1/2 c. finely chopped walnuts
6 c. sugar
1 box Sure-Jell fruit pectin
1/2 tsp. margarine or butter

Preparation

Pit plums; do not peel.
Finely chop or grind fruit.
Measure 4 cups into a 6 or 8-quart saucepot.
Add orange peel, juice and nuts.
Measure sugar and set aside.
Mix pectin into mixture in saucepot.
Add margarine.
Place over high heat; bring to a full rolling boil, stirring constantly.
Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat; skim off foam with metal spoon. Ladle quickly into hot sterilized jars to within 1/8-inch of tops, wipe rims, cover with 2 piece lids.
Screw bands tightly.
Invert jars for 5 minutes, then turn upright.
After jars cool, check seals.
(I cover conserve with paraffin to seal.)
Jam sets slowly so allow 2 weeks.
Makes about 8 (1 cup) jars.