Canned Plums

Ingredients

• 1 lb. of fruit
• 1 pt. of water
• 1/4 lb. of sugar

Method

1. 1

   Select good, fresh fruit, wipe and prick the skins.

2. 2

   Then pack into scalded sealers.

3. 3

   Make a syrup of the sugar and water and pour this over the fruit.

4. 4

   Put the tops loosely on and set into a boiler of cold water, having it come up on the bottles.

5. 5

   Have hay on boards in bottom to prevent them touching the bottom.

6. 6

   Boil 5 hours, then take out and screw the tops down tightly and turn upside down.

7. 7

   Leave them till they cool, store in a dark cellar.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 341. The excerpt below is the record exactly as published.

CANNED PLUMS.— To 1 lb. of fruit allow 1 pt. of water and 14 lb. of sugar

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