Dinosaur Egg Pluot Conserve

This jam is sweet, bright, and a very pretty orange-pink color. I halved the pluots so that they would retain more of their shape as the flesh broke down. This resulted in nice big chunks of pluot.

Dinosaur Egg Pluot Conserve
Yield: about 4 half pints
4 cups (2lbs) pluots, pitted and roughly chopped
2 cups sugar
1/3 cup lemon juice
1/3 cup thinly sliced lemon peel or zest only

Combine pluots, sugar, lemon juice, and lemon peel in a large saucepot. Slowly bring to a boil while stirring to dissolve sugar. Cook rapidly to gelling point, stir frequently to prevent sticking. Skim foam. Ladle hot jam into hot jars, leaving 1/4 inch headspace, adjust two-piece caps, process 15 minutes in a boiling water bath.

Boiling pluots, sugar, lemon juice, and lemon zest

See those big chunks!

For the boiling water bath, I use the tamalera
steamer that mum gave me for making tamales;
it's the perfect size.

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