Serious Eats: Recipes
This conserve is bursting with juicy, ripe plums, sweet golden raisins, and crunchy walnuts. Try it over ice cream, stirred into yogurt, or as a sweet accompaniment to grilled meats.
This recipe makes about seven half-pints. If you can them in a hot water bath they'll last for about a year on the shelf. Otherwise stash them in the fridge for up to three months.