Spiced Plums

Ingredients

• Four pounds of plums
• two pounds of sugar
• one tablespoonful of cloves
• one tablespoonful of cinnamon
• one tablespoonful of mace
• one tablespoonful of allspice
• cover with vinegar

Method

1. 1

   Stone the plums, then put all ingredients into a preserving kettle; boil until tender.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 259. The excerpt below is the record exactly as published.

SPICED PLUMS. Four pounds of plums, two pounds of sugar, one tablespoonful each of cloves, cinnamon, mace and allspice; stone the plums, then put all ingredients into a preserving kettle; cover with vinegar; boil until tender. Mrs. Leone Hall. SPICED PEACHES. To nine pounds of peaches add five pounds of sugar and a pint of vinegar. Stick one clove into each peach, prick with a fork and stew until tender. Lay in a jar and pour over them the boiling syrup. Let them stand twenty-four hours, pour off the syrup, scald and pour again over the fruit. Seal in cans. Amy Curtis. SPICED TOMATOES. Take sound, ripe tomatoes; peel them; cut them through the center across the cells; remove the seeds with a sharp-pointed knife into one dish and put the fleshy halves into a colander cells down, to drain. For twelve PRESERVES, SPICED FRUITS, JELLIES AND JAMS 367 pounds of prepared fruit, put into a porcelain kettle one quart of best cider vinegar, three pounds of brown sugar, one ounce each of whole cloves, whole allspice and broken cinnamon. Put in also the juice drained from the tomatoes and as much of the pulp as may be separated from the seeds through a fine sieve. Let them come to a boil; then add all, or all by parts, of the tomatoes — according to the size of the kettle — and let them boil just five minutes. Skim them out into a common stone crock, then boil the syrup down to a richness and turn it on the fruit in the crock. Let it cool, and set it away for use. It will be very good, but not so nice, without removing the seeds, which is the most troublesome part of the work. Mrs. M. Grant. SPICED CURRANTS. Wash and pick five pounds of red currants, add two tablespoonfuls of allspice, three pounds of granulated sugar, one pint of cider vinegar and one tablespoonful of powdered cloves and one tablespoonful of cinnamon

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