Plum Jam

Ingredients

• 1 lb. of plums
• 1 lb. of sugar

Method

1. 1

   Stone the plums, weigh them, and stew for twenty minutes.

2. 2

   Add 1 lb. of sugar for 1 lb. of fruit, and cook together slowly for an hour longer, or until the jam is of the desired consistency.

3. 3

   Put up hot in small jars.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 333. The excerpt below is the record exactly as published.

Plum Jam. — Stone the plums, weigh them, and stew for twenty minutes. Add then lb. of sugar for 1 lb. of fruit, and cook together slowly an hour longer, or until the jam is of the desired consistency. Put up hot in small jars. Plum Jelly. — Put plums in colan- der and pour boiling water over them. Then place plums in preserving-kettle, with just enough water to cover, and boil until the plums are soft and the juice extracted. Pour off the liquid, strain it, and put the juice on to boil. Allow 1 lb. of sugar to a pint of juice, and put the sugar in shallow pans in the oven to heat until the juice has boiled twenty minutes. Add sugar, stir until dissolved, take at once from the fire, and pour into bowls or glasses rolled in hot water to prevent break- ing, and you will have a most delicious jelly. Plums, Canned. — To 1 lb. of plums

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