Greengage Jam, or Marmalade

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. When the plums are thoroughly ripe, take off the skins, stone, weigh, and boil them quickly without sugar for fifty minutes, keeping them well stirred.
  2. Then to every four pounds add three of good sugar reduced quite to powder, boil the preserve from five to eight minutes longer, and clear off the scum perfectly before it is poured into the jars.
  3. When the flesh of the fruit will not separate easily from the stones, weigh and throw the plums whole into the preserving-pan, boil them to a pulp, pass them through a sieve, and deduct the weight of the stones from them when apportioning the sugar to the jam.
Original Text
GREENGAGE JAM, OR MARMALADE. When the plums are thoroughly ripe, take off the skins, stone, weigh, and boil them quickly without sugar for fifty minutes, keeping them well stirred; then to every four pounds add three of good sugar reduced quite to powder, boil the preserve from five to eight minutes longer, and clear off the scum perfectly before it is poured into the jars. When the flesh of the fruit will not separate easily from the stones, weigh and throw the plums whole into the preserving-pan, boil them to a pulp, pass them through a sieve, and deduct the weight of the stones from them when apportioning the sugar to the jam. The Orleans plum may be substituted for greengages in this receipt. Greengages, stoned and skinned, 6 lbs.: 50 minutes. Sugar, 4-1/2 lbs.: 5 to 8 minutes.
Notes
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