Description
Save up a little bit of summer to enjoy all year long with this Italian Plum and Walnut Compote. Add in other dried fruits, like golden raisins, for a little change of pace. The uses for this are endless for summer entertaining.
Ingredients
Units
Scale
- 2 pounds fresh Italian Plums
- 1 cup Water
- 3 Tbsp Lemon Juice
- 3 cups Sugar
- 1 cup finely chopped Prunes/Dried Plums
- 1 1/2 cups chopped Toasted Walnuts
Instructions
- In a heavy pot, combine the fresh plums, water, and lemon juice. Using a potato masher, lightly crush the plums. Bring the mixture to a boil, and then reduce the heat to a simmer.
- Cover and simmer for about 5 minutes, until the plums are tender. Stir in the sugar and the dried plums/prunes.
- Return the mixture to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the mixture has thickened. Stir occasionally.
- Remove the compote from the heat, and stir in the toasted walnuts.
- Ladle the hot conserve into hot sterilized half-pint (8 oz) jars, leaving 1/4″ of head space at the top. Wipe the rims of the jars, add lids, and screw on bands.
- Process filled jars in a boiling water canner for 10 minutes – starting your 10 minute timer when the water returns to boiling. Remove the jars from the water boiler, and set aside on a towel to cool completely.