Plum Marmalade
From Saving the wild plum crop (1907).
Source and licence
From Saving the wild plum crop (1907), character 3855 of the text, digitised by the Internet Archive: https://archive.org/details/CAT31355474
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one and one-half pounds of sugar
- two pounds of the fruit mixture
- two pounds of plums
- one-half pound of mulberries
- one pound of peaches after peeling
- one-half pound of blackberries
Method
- Prepare the plums the same as for jam, to every pound of plums add one half, of either apples or peaches, cook until thoroughly tender and mash, remove the seed if you wish, by passing through a colander or coarse sieve.
- Add one and one-half pounds of sugar to every two pounds of the fruit mixture;
- boil slowly and skim until it is thick like the jam;
- season to taste with ground cloves, cinnamon, allspice and just a suggestion of mace and nutmeg.
- Pack away the same as recommended for jam.
- MARMALADE No.
- 2.
- (Delicious.) Take fruit as follows : two pounds of plums, one-half pound of apples that have been peeled and cored ;
- one-half pound of mulberries ;
- one-fourth pound of tfee wild black cherries ;
- one pound of peaches after peeling and “seeding”;
- one-half pound of blackberries.
- Wash, drain and add just water enough to keep from burning while cooking, boil until tender;
- remove the seed and add four and one-half pounds of sugar;
- boil slowly and skim thoroughly until thick, spice to taste, the same as number one, ana pack away the same.
- This marmalade is excellent with turkey, chicken and all kinds of fresh meat.