Skilled Chefs

The Jewish Manual: Preserving and Bottling

PLUM JAM.

This is a useful and cheap preserve. Choose the large long black plum; to each gallon of which add three pounds of good moist sugar; bake them till they begin to crack, when, put them in pots, of a size for once using, as the air is apt to spoil the jam.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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