Bottling Plums

Ingredients

• plums
• syrup or water

Method

1. 1

   Grade the fruit and choose plums of similar size.

2. 2

   Start with three even fruits in the bottom of a bottle.

3. 3

   Gently shake the bottles and use a blunt piece of wood to slide the fruit into place without breaking the skin.

4. 4

   Fill the bottles with syrup or water.

5. 5

   If using large plums, cut them in half and extract the stones.

6. 6

   Sterilize at a gradually increasing temperature, reaching 160° for good condition fruit or 155° for soft fruit.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 767. The excerpt below is the record exactly as published.

plums chosen as near of a size as^ possible. It is always best to make a good beginning by getting three even fruits if possible into the bottom of a bottle. When the lowest round is started properly the rest of the packing is fairly simple. The bottles should be gently shaken from side to side, and a round piece of wood with a blunt end should be used to help to slide the fruit gently into place. Great care must be taken not on any account to break the skin. Some people prick their fruit with a steel knitting-needle at the stalk end to prevent the skin breaking, but we have serious doubts whether anything is gained by so doing. The bottles, after packing, are filled up with syrup or water

Cook this with the app: pantry check, scaling, and the assistant.