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  • Brittany Aldridge

Sugar Plum & Tahitian Lime Conserve

Updated: May 29, 2020

This recipe is dedicated to my sister Elaine, who came over and tried this conserve and took the rest of the jar home! Sugar Plum & Tahitian Lime Conserve sounds fancy, but its actually incredibly simple. This is the easiest conserve or jam recipe ever and its packed full of flavour, sweetness and acidity. Just how easy you ask? Well, it only requires water and regular sugar and of course, the fruit you would like to add in. Plus, if you have heaps of fruit that is ripening fast this is a great way to use fruit up without feeling bad for throwing anything away.

You can add literally any fruit you would like to in this basic recipe so don't worry if you don't have sugar plums in the house -swap out the sugar plums for strawberries, raspberries or another stone fruit, and exchange the limes for lemons or oranges. Boiling down the fruit with the sugar makes it thick and jammy without any need for setting agents like pectin. Enjoy this conserve on toast or swirled in muffins, with peanut butter, or on top of greek yoghurt for a delicious fruity treat!

The key ingredient for this conserve no matter what fruit you choose, is time. Jams and conserves made without pectin can be pretty runny if you don't cook them for long enough. So make sure when you make this conserve, you give the fruit and sugar a long, slow boil (30 minutes +) in order to draw out any moisture from the fruit and develop its thickened, sticky quality. This recipe will make 2 jars.


  • 5 cups sugar plums and regular plums

  • 1/2 cup caster sugar

  • 1 Tahitian lime's fruit and zest

  • 1 teaspoon of salt


  • Thoroughly wash and remove the stones from the sugarplums and plums, then slice them into into quarters. Zest and juice a Tahitian lime.

  • In a large pot over medium to high heat, add the fruit, sugar, lime juice and zest, and salt and bring to the boil. Cook, stirring occasionally, for around 20 minutes.

  • After 30 minutes, mash some of the large fruit pieces if there are some remaining and check the conserve for doneness. With a cold spoon, dip it into the conserve, waiting a couple of seconds for it to cool slightly, and then with your finger swipe through the conserve. If the conserve falls back over the track you made it is not done, but if the space remains it is done.

  • Once the conserve is done, turn of the heat and carefully (it will be very hot) pour the conserve into sterilized glass jars. Cap the jars and cool at room temperature before storing it in the fridge.

Notes: Its a good idea to label you jams and conserves simply with the name of what it is and the date you made it. This conserve will last for up to 3 weeks in the fridge. Please Enjoy!

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