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Plum Jam


To every pound of plums, weighed before being stoned, allow 3/4 pound of loaf sugar.


In making plum jam, the quantity of sugar for each pound of fruit must be regulated by the quality and size of the fruit, some plums requiring much more sugar than others. Divide the plums, take out the stones, and put them on to large dishes, with roughly-pounded sugar sprinkled over them in the above proportion, and let them remain for one day; then put them into a preserving-pan, stand them by the side of the fire to simmer gently for about 1/2 hour, and then boil them rapidly for another 15 minutes. The scum must be carefully removed as it rises, and the jam must be well stirred all the time, or it will burn at the bottom of the pan, and so spoil the colour and flavour of the preserve. Some of the stones may be cracked, and a few kernels added to the jam just before it is done: these impart a very delicious flavour to the plums. The above proportion of sugar would answer for Orleans plums; the Impératrice Magnum-bonum, and Winesour would not require quite so much.

Time: 1/2 hour to simmer gently, 1/4 hour to boil rapidly.

Best plums for preserving: Violets, Mussels, Orleans, Impératrice Magnum-bonum, and Winesour.

Seasonable from the end of July to the beginning of October.


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The Book of Household Management (1861).

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