Foals Jam

Ingredients

• 3¢ lb. of white sugar
• 1 lb. of fruit

Method

1. 1

   After weighing the plums, halve them and remove the stones; then place on a large dish and sprinkle with the sugar, leave them thus for twenty-four hours; then put into a preserving pan and let them simmer gently on the back of the stove for about twenty-five or thirty minutes, then boil very quickly for a quarter of an hour, skimming carefully, and stirring with a wooden spoon to prevent the jam sticking.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 130. The excerpt below is the record exactly as published.

foals Jam-—Ingredients—Allow 3¢ lb. of white sugar to 1 1b. o rult. . It is difficult to give the exact quantity of sugar to be used in plum jam, in fact it entirely depends upon the quality of the plums used, therefore your own judgment will be necessary. After weighing the plums, halve them and remove the stones ; then place on a large dish and sprinkle with the sugar, leave them thus for twenty-four hours; then put into a preserving pan and let them simmer gently on the back of the stove for about twenty-five or thirty minutes, then boil very quickly, for a quarter of an hour, skimming carefully, and stirring with a wooden spoon to prevent the jam sticking. It greatly improves the jam to put some kernels from the plum stones into it. 809. Red Currant Jam-—Ingredients—¥ of alb. of white sugar _ to every pound of fruit. Let the fruit be very ripe, remove from the stalks with a sil- ver fork ; dissolve the sugar over the fire, then put in the cur- 228 THE Dominion Cook Book. rants and boil for half an hour, stirring and skimming all the time. Put into jars and cover air tight. 810. Black Currant Jam-—Ingredients—1 gill of water, 1 lb. of fruit

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