Magnum Bonum Plums, to Preserve

Ingredients

• Put the largest in a panful of water
• the weight of the plums in fine sugar
• fine thin syrup

Method

1. 1

   Put the plums in water over a slow fire; keep putting them down with a spoon until the skins come off.

2. 2

   Place them in syrup and give them a gentle boil; turn them often.

3. 3

   When cold, boil again for six minutes, then turn them often in the syrup until nearly cold.

4. 4

   Place on a dish, strain syrup, add sugar, boil, skim, and put in plums until clear.

5. 5

   Store in jars or glasses covered with syrup.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 304. The excerpt below is the record exactly as published.

MAGNUM BONUM PLUMS, to Preserve. — Put the largest in a panful of water over a slow fire ; keep putting them down with a spoon, till the skins will come off with a penknife; put them in a fine thin syrup, and give them a gentle boil ; take off, and turn them often in the syrup, or the outside will turn brown. When cold, set them over the fire again ; boil six minutes ; then take off, and turn them often in the syrup till nearly cold. Take out and place on a flat china dish ; strain the syrup through muslin ; add the weight of the plums in fine sugar

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