Preserved Damson Plums
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
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: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 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
Chef Wood
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- Pick the plums over carefully, removing every one that has a decayed spot or blemish.
- Leave the stems on.
- After picking the fruit over, wash it carefully in cold water;
- then weigh it and allow one pound of sugar to each pound of fruit.
- Put a gill of water in the preserving kettle for each pound of sugar, stand the kettle over a moderate fire and add the sugar.
- Stir it almost constantly with a wooden spoon until the sugar melts;
- then turn on a little more heat and let the melted sugar boil gently until it is a thick syrup.
- Stir, and skim it frequently.
- When the required thickness (which should be like syrup used for griddle cakes) put the plums in the boiling syrup and let them cook gently for half an hour;
- then skim out the plums and put them in glass jars, filling each jar half full.
- Let the syrup boil till almost as thick as jelly, then pour it in the jars, filling them quite full.
- Fasten the tops on and stand the jars upside down until the preserves are cold;
- then put them where they are to be kept for the winter.
Plating
Cookware for this recipe
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Saucepan
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Griddle
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Wooden spoon
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Slotted spoon
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Kettle