Green Orange Plum Preserve

Ingredients

• the fruit before it is ripe, but let it be fully grown
• three-quarters of a pound of sugar to every pound of fruit
• a quarter of the kernels

Method

1. 1

   Weigh the plums and draw a needle through each, making a slit.

2. 2

   Put them in a preserving-pan and stir constantly until the juice flows.

3. 3

   Remove stones, add sugar, and boil for half an hour.

4. 4

   Blanch and pound the kernels and stir in before removing from heat.

5. 5

   Jar and cover with tissue-paper dipped in oil.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 652. The excerpt below is the record exactly as published.

Green Orange Plurn Preserve.— Take the fruit before it is ripe, but let it be fully grown. Weigh the plums, and allow three-quarters of a pound of sugar to every pound of fruit. Draw a darning-needle through each plum and make a slit in it, then put the plums into a preserving-pan; stir them con- stantly, to prevent burning, until the juice flows freely. Take out the stones as they rise to the surface, and, when the plmns are boiled to a pulp, add the sugar, and boil quickly for half an hour. Blanch and pound a quarter of the kernels

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