Very Fine Imperatrice Plum Marmalade
Ingredients
Directions
Prepare
Weigh six pounds of ripe Imperatrice plums before frost.
Cut each plum and throw into a preserving pan.
Make the preserve
Boil the plums for 35 to 40 minutes, removing stones as they rise to the surface.
Optionally press the fruit through a sieve after the first boiling to avoid slight trouble.
Remove the pan from the heat and stir in two pounds of powdered sugar.
Boil the preserve quickly for 15 minutes.
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)
- Provide the fruit body, flavour and natural pectin that helps the marmalade set.
- Sugar
- Adds sweetness, preserves the fruit and helps the preserve thicken and set.
The step that matters
Boil the preserve quickly for 15 minutes. Sugar must be fully dissolved before the fast boil. A rapid boil evaporates water and concentrates the pectin and sugar so the preserve sets. Boiling too long can darken the colour and make it stiff.
“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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