Preserved "German Prunes" or Plums
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.
United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- 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
- 3/4 pound of granulated sugar
- four pounds of sugar
- five pounds of plums
Method
- After washing fruit, piece each plum several times with a silver fork, if plums be preserved whole.
- This is not necessary if pits are removed.
- Weigh fruit and to each pound of plums take about 3/4 pound of granulated sugar.
- Place alternate layers of plums and sugar in a preserving kettle, stand on the back of range three or four hours, until sugar has dissolved, then draw kettle containing sugar and plums to front of range and boil 20 minutes.
- Remove scum which arises on top of boiling syrup.
- Place plums in glass jars, pour boiling syrup over and seal.
- A good rule is about four pounds of sugar to five pounds of plums.
- Should plums cook soft in less than 20 minutes, take from syrup with a perforated skimmer, place in jars and cook syrup until as thick as honey;
- then pour over fruit and seal up jars.