Plum Jam
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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.
- 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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- Allow twelve oz.
- of loaf-sugar per lb.
- of stoned plums.
- Dissolve the sugar;
- skim, set it to boil for seven or eight minutes, and proceed for the cooking as directed under apricot jam.
- Remarks:—(1) It is a mistake to let the plums macerate in the sugar for some hours previously, for the acid they contain causes them to blacken, and the colour of the jam is thus spoiled.
- (2) In order to have greengage jam of a fine, green colour, do not cook more than from six to eight lbs.
- of it at a time, and cook that quantity as quickly as possible.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon