Plum Marmalade
Ingredients
Directions
Prepare
Stone the plums and put them into the kettle with a pound of sugar for each pound of fruit.
Put a small cup of cold water in first to prevent burning.
Cook
When the fruit begins to soften, mash it to a pulp with a potato masher, without removing it from the fire.
Let it boil generally for fifteen or twenty minutes, not longer than twenty.
Jar
Take from the fire and pour into jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Plums (in the method)
- Supply the fruit pulp and flavor that the marmalade is built on.
- Sugar
- Adds sweetness and helps the marmalade thicken and keep.
The step that matters
Boil for no longer than twenty minutes. Extended boiling concentrates the sugar further and breaks down the fruit's natural pectin, which can leave the marmalade runny or cause it to darken and taste scorched.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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