Plum Jam
From Dainty dinners and dishes for Jewish families, 1907
Jam made by this recipe will be quite firm and clear like jelly, and can be turned out whole from the pot, like a mould.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 93. The excerpt below is the record exactly as published.
PLUM JAM. Stone the plums, and add some of the kernels to the fruit. Allow 6 lbs. loaf sugar and 1 quart of water to every 6 lbs. of fruit
Cook this with the app: pantry check, scaling, and the assistant.