Plum Jelly

Ingredients

• 1 lb. of plums
• 1 lb. of sugar
• a pint of juice

Method

1. 1

   Put plums in a colander and pour boiling water over them.

2. 2

   Then place plums in a preserving-kettle, with just enough water to cover, and boil until the plums are soft and the juice extracted.

3. 3

   Pour off the liquid, strain it, and put the juice on to boil.

4. 4

   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.

5. 5

   Add sugar, stir until dissolved, take at once from the fire, and pour into bowls or glasses rolled in hot water to prevent breaking.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 334. The excerpt below is the record exactly as published.

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.