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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 72 |
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This old-fashioned spicy treat is wonderful spread on scones and toast, used as a tart filling, or served with poultry and ham. Ingredients:
3 medium navel oranges |
12 ripe plums (about 4 pounds), pitted and coarsely chopped |
1-1/2 cups raisins |
1 cup chopped peeled ripe pears |
3 cups sugar |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
Directions:
1. Grate the peel from the oranges, reserving the peel (about 1/3 cup). Peel off and discard white membrane; section the oranges. In a large saucepan or Dutch oven, combine the orange sections and peel, plums, raisins, pears, sugar, allspice and cinnamon. Bring to a boil. Reduce heat; cook for 1 hour or until thickened, stirring frequently.
2. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 9 half-pints.
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