Plum Marmalade
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 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.
- 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
Chef Wood
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- Wash the plums, cut them in halves, removing the stones, and cook for about fifteen minutes, allowing a scant cup of water to each quart of fruit.
- Then rub through a colander, add one cup of sugar to each quart of pulp, and boil slowly one hour, stirring often to prevent burning.
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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Colander