Plum Jelly
From Science of food & cookery, 1921
Use the cooling test to check if the jelly will set.
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 147. The excerpt below is the record exactly as published.
PLUM JELLY If the juice is very much diluted, it should be boiled before the sugar is added, to concentrate it, so that the cooking after the sugar is added will not be too long.. To each quart of juice, add I quart of sugar,
Cook this with the app: pantry check, scaling, and the assistant.