Jelly

Ingredients

• half gallon of half ripe plums
• one pound of white sugar

Method

1. 1

   Take half gallon of half ripe plums, put in porcelain kettle, cover with water and boil ten minutes; pour off the juice and strain it through flannel; add one pound of white sugar to each pint of juice and boil until it will harden when cold.

2. 2

   It will take from twenty to thirty minutes.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 7. The excerpt below is the record exactly as published.

Jelly Take perfectly ripe red currants. Wash them and put into a preserving kettle, with one pint of water, and set ove^r the fire until they are well scalded. Pass the juice through a jelly bag, and to every pint of it add one pound of white sugar. Boil for twenty minutes and try a spoonful by dropping it in a glass of water. As soon as it jellies pour it into the glasses, and when it ge,ts perfectly cold, seal. HUCKLEBERRIES The huckleberry may be put up in any way that dewberries are, but they require less sugar than other berries. Jam Wash the berries, put in a kettle with a little water, and boil until tender. Add half pound of sugar to each pound of fruit, and boil thirty minutes or until quite thick. Cordial Cover the berries with boiling water and whiskey in equal quantities ; add a few spices and let stand five days. Strain, and sweeten with two and a half pounds of sugar to each gallon of juice. Bottle and keep in a cool, dark place. 18 THE NEW ANNIE DENNIS COOK BOOK Jelly Boil the berries (in very little water) until very tender; strain, and boil the juicq five minutes, then measure ; and add one pound of sugar to one and a half pints of juice; return to the fire and boil twenty minutes. Jelly should always boil fast. Pickle The huckleberry may be pickled just as the dew- berries are. PLUMS Plum Cordial Take half ripe plums, boil them three minutes, pour off the water, and add one pound of sugar to one of fruit; boil for thirty minutes, or until the, syrup is thick. To Preserve Greengage Plums Select large, barely ripe greengage plums. With a sharp knife pare thejm carefully, taking off nothing but the skin. Drop them in cold water as they are pared. Weigh them and allow pound for pound of white sugar. Put the sugar in a preserving kettle with a little watejr, and let it cook to a syrup. While it is simmering, drop in the plums and let them cook until they are clear and tender. Repiove them to the jars in which they are to be kept, and boil the syrup down until it is as thick as you want it. Pour it over the plums and seal. Preserved Plums Pour boiling water over the egg or other large plum ; the^n remove the skin. Make a syrup of a pound of sugar and a teacup of water to each pound of fruit, and when boiling hot pour over the plums. Let it remain over night, then drain, boil again, skim and pour over plums. Let them remain in this another day. Then put over thq fire in syrup, and boil until clear; remove with skimmer, pack carefully in cans; boil the syrup until thick, pour over plums and seal. THE NEW ANNIE DENNIS COOK BOOK 19 Spiced Plums Boil half gallon plums five minutes; pour off the water and add three pounds of sugar, one teaspoonful of ground cloves, allspice and cinnamon, and one pmt of vinegar. Boil half hour, stirring constantly. Seal while hot. Green Plum Pickle — Imitation Olives One tablespoonful of white mustard seed and one tablespoonful of salt, to one pint of vinegar. Have the plums grown, but not at all ripe. Boil the vmegar and pour it over the plums. Repeat this three mornmgs in succession. Sour Plum Pickle Take half gallon of greep plums, pierce them two or three times with a needle, put in jars. Boil one quart of vinegar with two cups of sugar, one teaspoontul ot cloves and one stick of cinnamon. Pour over the plums and seal while hot. Salt Plum Pickle Take half gallon of large green plums, wash and put in self-sealing jar. Make a pickle of one quart ot water, one teaspoonful of vinegar, one of salt; boil a few minutes, pour over the plums and seal while hot. Keep until cool weather and they will be ready for use. Plum Sauce, No. 1 Take half gallon of almost green plums, wash and cover with water and boil fifteen minutes ; pour off the water, add to the plums two pounds of sugar and one teacupful of good apple vinegar. Boil for half an hour Take from the fire and flavor with one teaspoonful each of extract of cloves and ginger. Plum Sauce, No. 2 Boil three quarts of half ripe plums fifteen minute^, rub through a colander, add one pound of sugar, one teacupful of apple vinegar, half teaspoonful each of ground cloves, mace and cinnamon ; again place on the fire and boil for half an hour. Seal while hot and keep in a cool, dark place. 20 THE NEW ANNIE DENNIS COOK BOOK Preserved Greengages Allow one pound of sugar and a teacup of water to each pound of fruit, halved and stoned. Boil the syrup ten minutes before putting the plums in; skim and boil all together till tender. Take from fire and let stand over night. The next day boil again, adding a few of the blanched kernels taken from the stones. Pack the fruit in jars, pour over the syrup and seal. Plum Jelly Take half gallon of half ripe plums

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