Confiture de Prunes.—Preserved Plums
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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 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Stone twelve pounds of plums, boil them a quarter of an hour, and pass them through a’ sieve, to extract the juice ;
- then pick as many plums as you intend to preserve, and mix them with the juice and a quarter of a pound.
- of sugar to each pourid.
- of fruit.
- Finish like preserved apricots;
- but it tequires to be rather more: boiled.
- If you use brown sugar;
- it should: be clarified;
- as indeed for all other preserves, if it is not very fine.
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- Confiture de Prunes a la bonne Ménagtre.— Preserved Plums a la bonne Ménagere.
- Prepare some,common plums, or damsons, in the same way as in the preceding receipt, and preserve them in every way the same, excepting that they do not require separate juice;
- put only two pounds of brown sugar to from five and twenty to thirty pounds of fruit.
- When it is sufficiently thick «to tire the person who stirs it, pour it into pots, and put them into’ an oven, not too hot, till the next morning: this pre~ serve will keep at least two years.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Sieve