Prune Conserve

A conserve is like jam with more personality. This one simmers prunes with fresh orange juice, chopped orange peel, and sugar until everything thickens into a dark, glossy spread. Chopped nuts go in at the end for texture.

The orange peel is what separates this from plain prune butter. Removing the white pith first is a must. That membrane is bitter and ruins the clean citrus flavor. Use just the colored outer zest, chopped fine.

Stir constantly once the mixture starts thickening. Prunes have a high sugar content and burn quickly on the bottom of the pan. You want a slow simmer, not a boil. The conserve is done when a spoon dragged across the bottom of the pot leaves a trail that fills in slowly.

Kitchen Tips

• Simmer the prunes until they’re tender enough to pit easily, then halve them. Trying to cut raw prunes is an exercise in frustration.
• Remove the white membrane from the orange peel carefully with a paring knife. Only the colored zest should go in.
• The conserve thickens more as it cools. Pull it off the heat when it’s slightly looser than your target consistency.
• Spoon into sterilized jars while hot for longer storage.

Variations

• Use walnuts for a classic pairing, or try toasted pecans for a Southern twist.
• Add ½ teaspoon cinnamon and a pinch of cloves to the simmering mixture for a spiced conserve.
• Stir in 2 tablespoons of brandy after cooking for an adults-only version that’s stunning on cheese boards.