Preserve of the Magnum Bonum, or Mogul Plum
Ingredients
Directions
Prepare, weigh, and boil 6 lb. Mogul plums for 40 minutes.
Stir in 3 lb. of good sugar beaten fine until dissolved.
Continue boiling for an additional 10 minutes.
Skim the preserve carefully during the boiling.
Add blanched kernels of a portion of the fruit stones 2–3 minutes before removing from heat.
If the plums are not entirely ripe, boil them down and press through a sieve as directed for greengages.
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
- Mogul plums (in the method)
- Make up the fruit body of the preserve and supply its main flavour.
- Sugar
- Sweetens the preserve and helps it thicken and keep as it cooks.
The step that matters
Dissolving the sugar fully before the final boil. Sugar that is not fully dissolved can crystallise or stay grainy in the finished preserve. Stirring until it is clear keeps the texture smooth as the mixture boils down.
“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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