Plum Preserves

Ingredients

• one pound of sugar
• one pound of fruit

Method

1. 1

   Have plums nearly ripe.

2. 2

   Put plums in a kettle of cold water, heat gradually until boiling, then pour off the water.

3. 3

   Make a syrup of sugar and enough water to cook them in; let syrup boil a few minutes, then add fruit and boil until done.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 150. The excerpt below is the record exactly as published.

Plum Preserves. — Have plums nearly ripe, one pound of sugar to one pound fruit. Put plums in a kettle of cold water, and let heat gradually until it boils; pour off this water and do not use it, as it will impair the flavor of preserves. Make a syrup of the sugar and enough water to cook them in; let the syrup boil a few minutes and put in the fruit and let boil till done. Jams and Butters. — Jams and butters may be made from the inferior pieces of fruits. Peach butter is better made from peaches not pared. Wipe them, remove the stones and put them into a porcelain-lined kettle. To each peck add a quart of water, cover the kettle and put it on the very back part of the stove to cook slowly for one hour. Stir every ten minutes. Butters and jams scorch easily and hence require constant at- tention. At the end of the hour add five pounds of sugar, re- move the lid from the kettle, cook slowly and stir for thirty minutes. The mass should be smooth and about the consist- ency of mush. Have your jars, lids and rubbers in boiling water. Lift a jar, adjust the rubber, fill with jam, screw down the lid. Continue thus until all are filled. — Mrs. S. T. Rorer. Blackberry Jam. — Weigh the fruit, and mash it well. To every pound of berries add a little more than half a pound of sugar. Boil slowly until as thick as desired, stirring con- stantly. Raspberry Jam. — To every pound of red raspberries allow one pound of white sugar. Put the raspberries in a large bowl, crush them well, and set them aside. To every three pounds 262 HOW WE COOK IN TENNESSEE. of sugar acid one small cupful of water, let it boil until almost ready to turn back to sugar, then stir in the raspberries, and boil together for ten minutes. The jam is perfect in color, flavor and firmness. Grape Jam. — Hull the grapes, boil the pulps till soft, seed them by use of colander or thin cloth; then add hulls and pound for pound of sugar, cooking until it is the consistency of any jam. Preserved Peaches. — Reaches for preserving may be ripe, but not soft. Pare them, cut in halves and stone them. Allow one pound of sugar to one pound of fruit

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