Plum Conserve

Ingredients

• 1 Pound Plums
• 1-3 Pound Raisins
• 1/2 Cup Cold Water
• 1/4 Cup Nut Meats
• 2 Oranges
• 1-3 Cup Corn Syrup

Method

1. 1

   Wash, stone, and cut the plums into pieces.

2. 2

   Add the seeded raisins and chopped orange pulp and peel, cut very fine, corn syrup, and water.

3. 3

   Simmer until it has the consistency of marmalade (about 1.5 hours of slow cooking).

4. 4

   Add nuts about 5 minutes before removing from the fire.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 95. The excerpt below is the record exactly as published.

PLUM CONSERVE 1 Pound Plums 1-3 Pound Raisins Vz Cup Cold Water 1/4 Cup Nut Meats 2 Oranges 1-3 Cup Corn Syrup Wash, stone and cut the plums into pieces. Add the seeded raisins and chopped orange pulp and peel, cut very fine, corn syrup, and water. Simmer un- til it has the consistency of marmalade (about 154 hours of slow cooking). Add nuts about 5 minutes before removing from the fire. (Makes Ij^ cups of conserve.) PRUNE BUTTER 10 Prunes 2 Teaspoons Lemon Juice 1 Tablespoon Corn Syrup •/s Cup Nut Meats '/s Teaspoon Salt Soak the prunes in water for a few hours before cooking. Cook slowly until very tender. Sweeten with corn syrup just before removing from the fire. Re- move stones; rub prunes through coarse sieve; add lemon juice, salt and chopped nut meats. (Makes ^ cup — enough for 15 large, or 30 small sandwiches.) DRIED APRICOT CONSERVE Yz Pound (1 2-3 Cups) Dried Aprleots 2 Cups Cold Water

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