Recipes > Desserts > Stewed Fruit > Stewed Plums

Stewed Plums

Because of the many varieties of plums with their varying degrees of acidity, it is difficult to make a recipe with a quantity of sugar that will suit all kinds. The recipe given here is suitable for medium sour plums, such as egg plums and the common red and yellow varieties. Damsons and green gages will probably require more sugar, while prune plums may require less.

Sufficient to serve eight.

Ingredients

  • 1 1/2 quarts plums
  • 1 pound sugar
  • 3/4 cup water

Instructions

Wash the plums and prick each one two or three times with a fork. Bring the sugar and water to the boiling point and, when rapidly boiling, add the plums. Cook until they are tender, remove from the fire, cool, and serve.

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Source

Woman's Institute Library of Cookery, Volume 5.


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