Plum Catsup

Ingredients

• four quarts plums
• one quart water
• one pound sugar
• one-half teaspoon each of cloves
• one-half teaspoon each of allspice
• one of pepper
• one of cinnamon

Method

1. 1

   To four quarts plums (preferably damsons) add one quart water, cooking very slowly till fruit is tender, when press through coarse sieve and return to kettle.

2. 2

   Add one pound sugar, one-half teaspoon each of cloves, allspice, and pepper, and one of cinnamon.

3. 3

   Cook till thick as wished and bottle while hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 41. The excerpt below is the record exactly as published.

and one-half teaspoon each of mace, cloves, and cin- namon. Pour, after boiling thirty minutes, over fresh, ripe plums which have (each) been pricked in several places. Place in heated jars; cover and let stand twelve hours; drain; re-cook syrup and pour over plums. Re- peat, letting syrup thicken to one-half the last cooking. Seal while hot. <A syrup of the sugar and vinegar may be used without adding fruit juice. PLUM BUTTER In jelly-making the plums left may be put through a sieve, then placed on stove with equal quantity of sugar, cooking an hour or longer, till thick as desired. This may be spiced if liked. (See Peach Butter.) PLUM CATSUP To four quarts plums (preferably damsons) add one quart water, cooking very slowly till fruit is tender, when press through coarse sieve and return to kettle. Add one pound sugar, one-half teaspoon each of cloves, allspice, and pepper,and one of cinnamon

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