"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Povidla (Plum Conserve) Recipe

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This recipe for Povidla (Plum Conserve), by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. plums (Italian Blue)
2 1/2 lbs. sugar
3 oranges peeled and chopped coarsely
The peel of the oranges with most of the white pith removed and diced small
4 pared peaches (optional)
1/2 lb. walnuts, coarsely chopped





Directions:
Directions:
Wash, pit and cut up fruit. Put all in a kettle except the walnuts.
Simmer slowly until thick and the citrus rind stops rejecting liquid. Add the walnuts and cook 10 minutes longer. Pack in sterile jars, top with paraffin and cap.

Personal Notes:
Personal Notes:
This was made in September during the blue plums season.

 

 

 

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