Orange Plum Preserve

Ingredients

• four pounds of plums
• three pounds of sugar

Method

1. 1

   Gather the plums before they begin to ripen.

2. 2

   Weigh them, and rub them well with a soft cloth.

3. 3

   Run them down the seam, skin deep only, with a darning needle, put them into a deep earthen jar, cover this closely, place it in a large saucepan three parts full of water, and keep the contents boiling until the plums have yielded a considerable portion of their juice.

4. 4

   Turn them into a preserving-pan, and boil them quickly until the stones can be easily removed.

5. 5

   When the stones are all taken away and the jam looks smooth, put in the sugar and boil again for half an hour.

6. 6

   Turn the jam into jars, and when cold cover in the usual way, and store for use.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1035. The excerpt below is the record exactly as published.

Orange Plum Preserve, Green {see Green Orange Plum Preserve). Orange Plums, To Preserve (excel- lent).— Gather the plums before they begin to ripen. "Weigh them, and rub them well with a soft cloth. Eun them down the seam, skin deep only, with a darning needle, put them into a deep earthen jar, cover this closely, place it in a large saucepan three parts full of water, and keep the contents boiling until the plums have yielded a considerable portion of their juice. Turn them into a preserving-pan, and boil them quickly until the stones can be easily removed. If it is wished, half the kernels may be blanched, and put into the jam a few minutes before it is taken from the fire. W-lien the stones are all taken awaj' and the jam looks smooth, put in the sugar, three pounds for every four poimds of plums

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