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Confiture De Prunes Entiere

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 11 ingredients

  1. Cut
  2. six pounds of fruit
  3. Pears
  4. fifteen pounds of ripe cherries
  5. Water
  6. five pounds of sugar
  7. Plums
  8. Lemons
  9. Raspberries
  10. two pounds of currants
  11. Mussel
Contains MolluscsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

  2. Raspberry High in vitamin C · High in manganese

    High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Scald your plums, either greengage or mussel, when soft, take them up with a strainer, and put them into cold water.
  2. Then clarify five pounds of sugar for a hundred plums ;
  3. put them into a flat pan, one by one, so as not to mash them ;
  4. pour your syrup over them, a little more than lukewarm, twice a-day for five days, then take up your plums and put them on a sieve to drain;
  5. then again boil your syrup and skim it clear ;
  6. put your plums in the jars you mean to keep them in, and pour the syrup over them, rather warm.
  7. Take three pounds of sugar for six pounds of fruit, peal and quarter the pears, take out the cores ;
  8. put them into a bowl with the sugar strewed over them, and let them remain twentyfour hours ;
  9. then put them on to simmer for three hours with the rind of two lemons, let them remain ten minutes, take them off, and add the juice of two lemons.
  10. Take some Reine Claude, or Mirabelle plums, take out the kernels ;
  11. put them on the fire in a preserving pan, with three quarters of a pound of sugar for each pound of fruit;
  12. stir them till done enough ;
  13. to try this, put a bit on a plate, press your finger on it, and if in taking it away, it leaves a string on your finger, it is done enough.
  14. Break the stones, take out the kernels, put them in hot water to take off the skin, and mix the kernels a few minutes before you take it ofi^.
  15. Take fifteen pounds of ripe cherries, free from defects;
  16. take out the stones, and cut off the stalks ;
  17. take two pounds of currants and one of raspberries, squeeze out the juice, and add the cherries in the preserving pan ;
  18. boil them on a quick fire;
  19. add three quarters of a pound of sugar to each pound of fruit;
  20. let it simmer an hour, and then put the jam into small pots.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Wooden spoon
  • Slotted spoon
  • Sieve
  • Colander