Plum Paste

Ingredients

• tart but juicy plums
• half this weight in sugar

Method

1. 1

   For this use tart but juicy plums and cook in their own juice until soft.

2. 2

   Remove stones and press pulp through sieve; weigh, and replace on stove.

3. 3

   Allow and set aside half this weight in sugar.

4. 4

   Cook pulp slowly an hour before adding sugar; let latter dissolve and boil one minute.

5. 5

   Pour the mass into earthen dishes in quarter-inch thickness, and dry slowly in cool oven.

6. 6

   Remove and pack away for use in ornamenting puddings or cakes or to dilute and serve as sauce.

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 PASTE For this use tart but juicy plums and cook in their own juice until soft. Remove stones and press pulp through sieve; weigh, and replace on stove. Allow and set aside half this weight in sugar

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