Pickled Plums or Cherries

Ingredients

• seven pounds of fruit
• one quart of vinegar
• four pounds of sugar
• one ounce of cinnamon bark
• half an ounce of cloves
• half an ounce of allspice

Method

1. 1

   Take the fruit off the stem, puncture with a fork, and put into a stone jar.

2. 2

   Make a syrup with vinegar, sugar, and spices.

3. 3

   Pour over the fruit boiling hot for two mornings; on the third morning, boil the fruit in the syrup for fifteen minutes.

4. 4

   Put into small stone jars and boil the syrup until thick as molasses, then pour over hot and seal up.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 57. The excerpt below is the record exactly as published.

PICKLED PLUMS OR CHERRIES. Take the fruit off the stem; puncture them with a fork, and put into a stone jar seven pounds. Make a sirup of one quart of vinegar, four pounds of sugar, one ounce of cinnamon bark, half an ounce of cloves, and half an ounce of allspice. Pour it over the fruit boiling hot for two morn- ings ; tke third morning boil the fruit in the sirup fifteen minutes. Take out, and put into small stone jars. Boil the sirup until thick as molasses, pour it over hot, and seal up. Mrs. W. S. Moores. SPICED DAMSONS. Select large fair damsons, puncture the skins with a fork, and lay them in a stone jar. For seven pounds of fruit

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