Plum Jelly

Ingredients

• water to cover
• as many bowls of sugar as you have of juice

Method

1. 1

   Put the plums into the preserving kettle, with water to cover.

2. 2

   Heat slowly, and simmer until the plums will mash readily, then turn into a flannel jelly-bag or a cheese cloth strainer as for apple jelly, and drip until the pulp is dry.

3. 3

   Boil the juice rapidly twenty minutes, skimming often.

4. 4

   Remove it from the fire, measure, and return it to the fire; as soon as it boils again, add as many bowls of sugar as you have of juice, and boil until it jellies, which will be fifteen or twenty minutes.

5. 5

   Pour into tumblers, and stand aside two or three days, then cover with paper, and put in a cool, dry place.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 58. The excerpt below is the record exactly as published.

Plum Jelly Put the plums, which may be either damsons, red, or beach plums, into the preserving kettle, with water to cover. Heat slowly, and simmer until the plums will mash readily, then turn into a flannel jelly-bag or a cheese cloth strainer as for apple jelly, and drip until the pulp is dry. Boil the FRUITS 107 juice rapidly twenty minutes, skimming often. Remove it from the fire, measure, and return it to the fire ; as soon as it boils again, add as many bowls of sugar as you have of juice

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