Preserved Plums

Ingredients

• pound to pound of sugar
• Weigh the fruit
• Let them stand in a bowl

Method

1. 1

   Scald to take off the skins or prick the plums.

2. 2

   Drain the juice, weigh sugar, and put the plums in a kettle with layers of sugar.

3. 3

   Pour the juice over, boil, take out the plums, boil the syrup till thick, put in the plums again, and boil ten minutes.

4. 4

   Fill jars three-fourths full of fruit, pour in the syrup, and tie up when cold.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 74. The excerpt below is the record exactly as published.

PRESERVED PLUMS. Weigh the fruit and scald to take off the skins, or, if you do not care to peel them, prick the plums in several places witha needle. Let them stand in a bow], if peeled, to let the Juice exude. Drain this off; weigh pound to pound of sugar

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