Mussel Plum Cheese and Jelly

Ingredients

• Juice of plums, 4 lbs.
• Sugar, 3 lbs.
• Plums, 3 lbs.

Method

1. 1

   Fill large stone jars with ripe, dry, and sound plums.

2. 2

   Place them in an oven for several hours or boil gently in water until tender.

3. 3

   Strain the juice, weigh it, and boil rapidly for 25 minutes.

4. 4

   Add 3 lbs of sugar for every 4 lbs of juice, stir until dissolved, and boil for another 10 minutes, removing scum.

5. 5

   Pour into molds.

6. 6

   For the cheese, boil the remaining plums for 1 hour and 15 minutes, add 1 lb of powdered sugar, and boil for another 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 449. The excerpt below is the record exactly as published.

MUSSEL PLUM CHEESE AND JELLY. Fill larg£ stone jars with the fruit, which should be ripe, dry, and sound; set them into an oven from which the bread has been drawn several hours, and let them remain all night ; or, if this cannot con- veniently be done, place them in pans of water, and boil them gently until the plums are tender, and have yielded their juice to the utmost. Pour this from them, strain it through a jelly bag, weigh, and then boil it rapidly for twenty-five minutes. Have ready, broken small, three pounds of sugar for four of the juice, stir them together until it is dissolved, and then continue the boiling quickly for ten minutes longer, and be careful to remove all the scum. Poui the preserve into small moulds or pans, and turn it out when it is wanted for table : it will be very fine, both in colour and in flavour. Juice of plums, 4 lbs. : 2o minutes. Sugar, 3 lbs. : 10 minutes. The cheese.— Skin and stone the plums from which the juice has been poured, and after having weighed, boil them an hour and a quarter over a brisk fire, and stir them constantly ; then to three pounds of fruit add one of sugar, beaten to powder ; boil the preserve for another half hour, and press it into shallow pans or moulds. Plums, 3 lbs.

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