French And German Plums
From "Aunt Babette's" cook book (1893).
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A historical recipe
"Aunt Babette's" cook book, by Aunt Babette (1893).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 3 ingredients
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.
Method
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- Prick with a needle to prevent bursting and prepare a syrup, allowing a pint of water and two pounds of sugar to every three quarts of plums.
- When the sugar is dissolved put in the plums.
- Heat slowly to a boil.
- Let them boil slowly for five minutes, not fast, but they must boil.
- Lift them out with a perforated skimmer upon platters.
- When all the plums have boiled, pack in jars three-fourths full, clap on the rubbers evenly around the rim, fill with the scalding syrup until it runs down the sides, and seal without a moment's loss.
- You may can red plums and greengages in the same way.
- Boil down the surplus juice for jelly, only adding a little more sugar, say half as much sugar as you have juice.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon