Plums
A historical recipe from Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917).
A historical recipe
Canned Fruit, Preserves, and Jellies: Household Methods of Preparation, by Maria Parloa (1917). Project Gutenberg eBook #30441.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917). Digitised by Project Gutenberg, eBook #30441 (https://www.gutenberg.org/ebooks/30441). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
Method
- 8 quarts of plums.
- 2 quarts of sugar.
- 1 pint of water.
- Nearly all kinds of plums can be cooked with the skins on.
- If it is desired to remove the skin of any variety, plunge them in boiling water for a few minutes.
- When the skins are left on, prick them thoroughly to prevent bursting.
- (See fruit pricker, p.
- 10.) Put the sugar and water into the preserving kettle and stir over the fire until the sugar is dissolved.
- Wash and drain the plums.
- Put some of the fruit in the boiling sirup.
- Do not crowd it.
- Cook five minutes;
- fill and seal the jars.
- Put more fruit in the sirup.
- Continue in this manner until all the fruit is done.
- It may be that there will not be sufficient sirup toward the latter part of the work;
- for this reason it is well to have a little extra sirup on the back of the stove.