Fine Preserve of the Green Orange Plum

Ingredients

• Orange plums, when green, 6 lbs.
• three-quarters of a pound of sugar

Method

1. 1

   Take off the stalks, gash the plums well, and keep them gently stirred over a moderate fire until they yield sufficient juice.

2. 2

   Boil quickly until the stones detach from the flesh.

3. 3

   Remove the stones as they appear, then stir in the sugar and boil for half an hour or more until smooth.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 448. The excerpt below is the record exactly as published.

FINE PRESERVE OF THE GREEN ORANGE PLUM. (a Sometimes called the Stonewood plum.) This fruit, which is very insipid when ripe, makes an excellent preserve if used when at its full growth, but while it is still quite hard and green. Take off the stalks, weigh the plums, then gash them w*ell (with a silver knife, if convenient) as they are thrown into the preserving-pan, and keep them gently stirred without ceasing over a moderate fire, until they have yielded sufficient juice to pre- vent their burning; after this, boil them quickly until the stones are entirely detached from the flesh of the fruit. Take them out as they appear on the surface, and when the preserve looks quite smooth and chap, xxiv.] PRESERVES. 515 is well reduced, stir in three-quarters of a pound of sugar beaten to a powder, for each pound of the plums, and boil the whole very quickly for half an hour or more. Put it, when done, into small moulds or pans, and it will be sufficiently firm when cold to turn out well : it will also be transparent, of a fine green colour, and very agreeable in flavour. Orange plums, when green, 6 lbs.

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