Plum Jelly
From How we cook in Tennessee .., 1906
Serves 2
Leftover fruit can be cooked with sugar to make marmalade.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 152. The excerpt below is the record exactly as published.
Plum Jelly. — Have your plums thoroughly ripe ; put them in a kettle, with two pints of water to half a bushel, three pints to a bushel; let them boil until done, stirring all the time. When they have all burst, they are done, and should be poured slowly through a sieve. After all the juice has dripped out, HOW WE COOK IN TENNESSEE. 265 strain it through a piece of flannel. To every pint of juice put one pound of loaf-sugar
Cook this with the app: pantry check, scaling, and the assistant.