Plum Jelly No. 1

Ingredients

• a little soda may be added, about one dessertspoonful for each peck of fruit
• fresh water, barely enough to cover
• sugar in equal proportion to weight of fruit

Method

1. 1

   If the plums are very tart or bitter a little soda may be added, about one dessertspoonful for each peck of fruit, letting all come to a boil.

2. 2

   Drain and add fresh water, barely enough to cover, cooking down till plums are tender.

3. 3

   Strain through a flannel bag (over night if possible); let cook down one-fourth; skim and add sugar in equal proportion to weight of fruit.

4. 4

   When sugar has dissolved the juice will jell in twenty minutes or under.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 41. The excerpt below is the record exactly as published.

PLUM JELLY No. 1 If the plums are very tart or bitter a little soda may be added, about one dessertspoonful for each peck of fruit, letting all come to a boil. Drain and add fresh water, barely enough to cover, cooking down till plums are tender. Strain through a flannel bag (over night if possible; a cheese cloth bag will facilitate matters but it must not be squeezed). Let cook down one-fourth; skim and add sugar in equal proportion to weight of fruit

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