Plum Conserve

• 2 pounds medium Italian plums, pitted and quartered
• 1-1/2 cups dried cranberries
• 1/2 cup quartered and thinly sliced mandarin oranges
• 1/2 cup orange juice
• 3 cups sugar, divided
• 1 package (1-3/4 ounces) powdered fruit pectin
• 1 cup coarsely chopped walnuts

1. In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute.
2. Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

italian plums, cranberries, mandarin oranges, orange juice, sugar, powdered fruit pectin, walnuts

Taken from www.tasteofhome.com/recipes/plum-conserve/ (may not work)