To Preserve Plums without the Skins
From Mrs. Crowen's American lady's cookery book (1847).
A historical recipe
Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).
United States
Known as an American recipe, with similar versions prepared across other nations.
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.
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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- Pour boilinsf water over lar2:e ecfsf or masfnum bonum plums, cover them until it iscold, then pull off* the skins.
- Make a S3^rup of a pound of sugar and a teacup of water for each pound of fruit, make it boiling hot, and pour it over, let them remain for a day or two, then drain it off and boil again, skim it clear and pour it hot over the plums, let them remain until the next day, then put them over the fire in the syrup, boil them very gently until clear;
- take them from the syrup with a skimmer into the pots or jars;
- boil the syrup until rich and thick, take off' any scum which may rise, then let it cool and settle, and pour it over the plums.
- If brown sugar is used, which is quite as good except for green gages, clarify it as directed.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Colander