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Plum Jam


Plums are usually now not minced, but left in thumb-sized pieces.

Original Receipt from 'The Complete Confectioner' by Frederick Nutt, 1789 (Nutt 1789)
No. 91. Black Plum Jam.

GET the ripest black muscle plums you can, cut them to pieces, stone them and put them into a large copper pan; bruise them as mwch as you can with your spaddie ; warm them over the fire till they are soft; pass them through a cullender with a pestle and get as much through as you can ; boil it one hour, stirring it from the bottom all the time, or else it will burn; put six ounces of powdered sugar to every pound of jam, take it off the fire and mix it well, put it over the fire ten minutes, then take it off and put it in brown pans sifting some powdered sugar over it.

Original Receipt from 'The Jewish Manual - Practical Information In Jewish And Modern Cookery' by Judith Cohen Montefiore


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.

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