To Preserve Greengage or Blue Plums

Ingredients

• one of granulated sugar
• every pound of fruit

Method

1. 1

   Wash and pierce plums with a needle; dissolve sugar, boil and skim it, then pour over plums in a jar.

2. 2

   Let them sit overnight, then boil syrup, add plums, and boil until tender.

3. 3

   Put into jars and seal.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 100. The excerpt below is the record exactly as published.

nd of granulated sugar, and preserve in the usual manner. Mrs. Laura C. Dimmitt. 198 The New Kentucky Home Cook Book. TO PRESERVE FREESTONE PEACHES. Select freestone peaches that are barely ripe, peel and take out the seed, allow three-fourths of a pound of granu- lated sugar to each one of fruit. Put the fruit into a stone jar; dissolve and boil the sugar, skim it and pour it over the fruit, and let it stand all night. In the morning pour off the sirup, and boil it well before putting in the fruit ; cook slowly, lifting them gently from the bottom to prevent sticking. Crack and extract the kernels from some of the seeds, and add while cooking, which will greatly improve the flavor of the preserves. These may be taken out of the sirup when done, with a perforated skimmer, laid on large flat dishes, and set in the sun all day ; then put them into jars and pour the thick sirup over ; tie or seal up. Mrs. W. C. S. PEACH CHIPS. Take ripe, firm cling peaches, slice them nicely, weigh them, and allow one-half pound of sugar to one of fruit. Boil the sugar until it forms a thick sirup. Put in the sliced peaches, and cook them until clear. Take out the pieces with a perforated skimmer, spread them on clean, smooth boards, and set in the sun. When nearly dry, sprinkle each piece liberally with granulated sugar. When this dries, turn them over and sprinkle the other side, and keep them in the sun until as dry as chips. Pack them in jars with sugar sprinkled between and ovet* them. Mrs. Laura C. Dimmitt. PEAR PRESERVES. Peel, cut in halves, core, -and weigh the pears. If hard, boil them in water until tender, and use the water for the sirup. Allow three-fourths of a pound of sugar to one of fruit. Boil gently until the sirup has penetrated them, and they look clear. Some of the pieces will cook sooner than The New Kentucky Home Cook Book. 199 others; these must he removed. When done, take them out, put them into jars, boil the sirup until thick, and pour it over them. Miss Florence Williams. PEAR PRESERVES. Peel and cut into halves, remove the cores and hard parts, and drop them into cold water to prevent them from turn- ing dark. Weigh them, and allow three-quarters of a pound of sugar to each one of fruit. Dissolve the sugar with about a cupful of water to the pound. Stir in the white of one egg to every five pounds of sugar. Xow put the sugar into a preserving-kettle, and boil it fast until the scum arises, which remove; then put in the pears; boil them slowly until they look clear; take them out with a perforated skimmer, and spread on dishes to. cool. Flavor the sirup or not, as you prefer, boil it until thick, and pour over the fruit. Ginger sliced thin and boiled in the sirup is a great addition. Mrs. W. C. Sadler. TO PRESERVE PEARS WHOLE. Select nice pears, not quite ripe and free from blemish ; peel them nicely, leaving on a short bit of stem; weigh them, and to each pound of fruit allow one pound of gran- ulated sugar. Dissolve the sugar, put it into the kettle, boil and skim it; put in the pears, and boil them until clear and easily pierced with a fork. Take them out with a perfo- rated skimmer, and lay them on flat dishes to cool ; then put them into jars, and when the sirup is thick, pour it over the fruit, having stuck a clove into the blossom-end of each pear. M. C. S. QUINCE PRESERVES. Take ripe quinces; wash them well so that the peelings maybe used, together with the cores, for jelly; cut them into halves or quarters, core them, and drop into cold Y\-ater. Weigh them, and to each pound of fruit allow three-fourths 200 The New Kentucky Home Cook Book. of a pound of sugar. Put the quinces into a steamer over boiling water until easily pierced with a fork. Have the sirup ready and boiling, and put in the steamed quinces; cook them until clear, skimming all impurities that rise from the surface. Put the fruit into stone jars, and if the sirup is not thick enough, boil it a little longer, and pour it over the fruit. Put into self-sealing jars. Mrs. W. S. C. TO PRESERVE QUINCES WHOLE. Select the largest and fairest quinces, as the poorer ones will do for jelly; take out the cores, and pare them ; boil the quinces in water until tender; to each pound of quinces al- low one pound of sugar; make the sirup; then boil the quinces until clear. Mrs. J. W. Darrow. APPLE PRESERVES. Select apples for preserves that are not very sour, if pos- sible, as the sweeter apples do not mash in cooking. Pare, cut in halves, core, and drop them into cold water to pre- vent them turning dark; and to each pound of fruit allow three -fourths of a pound of sugar. After draining the fruit, put it into a jar; dissolve the sugar, boil and skim it well; pour it over the fruit, and let it stand all night. This toughens any tender fruit. The next morning pour oft1 the sugar into the preserving-kettle, let it boil a moment, then add the fruit, boiling until it is done. Add cinnamon, lem- on-peel, or orange-peel, to flavor. Put it into jars, and tie tightly or seal. Mrs. W. S. C. APPLE PRESERVES. Allow three-fourths of a' pound of granulated sugar to each pound of apples. Make a sirup of the sugar and of water in which root-ginger, bruised and tied in a bag, has been boiled until the strength is well extracted; add a little lemon-juice, and skim off all scum ; boil in this sirup a tew The New Kentucky Home Cool: Book. 201 apples at a time until they are transparent, and place them in a jar. When all are cooked, boil the sirup until thick, pour it boiling hot over the apples, and cover closely. Mrs. Shemaker. TO PRESERVE GREENGAGE OR BLUE PLUMS. Take nice, perfect plums; wash and pierce them with a coarse needle ; and to every pound of fruit

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