Plum Marmalade

Ingredients

• a pound of fruit
• a pound of sugar
• a small cup of cold water

Method

1. 1

   Stone the plums and put them into the kettle with a pound of sugar to each pound of fruit; put a small cup of cold water in first to prevent burning.

2. 2

   When the fruit begins to soften, take a potato-masher and mash it to a pulp, without taking it from the fire.

3. 3

   Let it boil gently for fifteen or twenty minutes, not longer than twenty.

4. 4

   Take from the fire and put into jars.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 497. The excerpt below is the record exactly as published.

PLUM MARMALADE. Stone them and put into the kettle with a pound of sugar to each pound of fruit ; put a small cup of cold water in first to prevent burn- ing. When the fruit begins to soften, take a potato-masher and mash it to a pulp, without taking it from the fire. Let it boil gently for fifteen or twenty minutes, not longer than twenty. Take from the fire and put into jars. PLUM CHEESE. Boil plums in sufficient water to prevent burning ; then wash and strain ; to every pound of pulp add half a pound of clear brown sugar ; cook as you would jam, stirring to prevent burning. It can be cut in slices, and is a nice addition for lunch. SALADS. 601 QUINCE MARMALADE. Poor quinces, unfit for other uses, can be washed and cut in small pieces, coring but not paring them. Allow three-quarters of a pound of sugar and a teacup of water to a pound of fruit

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