Plum Jelly
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
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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- Use an underripe acid plum.
- Wash the fruit and remove the stems.
- Put into the preserving kettle with 1 quart of water for each peck of fruit.
- Cook gently until the plums are boiled to pieces.
- Strain the juice and proceed the same as for currant jelly.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Kettle