Plum Jelly
Ingredients
Directions
Prepare
Wash the plums and remove the stems.
Place the plums in a preserving kettle with 1 quart of water for each peck of fruit.
Cook and strain
Cook gently until the plums are soft and broken down.
Strain the juice and proceed as you would for currant jelly.
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.
Explore the science
What each ingredient does
- Underripe acid plums
- Supply the pectin and acid that help the strained juice set into a firm jelly.
The step that matters
Cook until the plums are fully soft and broken down. Gentle cooking softens the fruit and releases its pectin and juice. If the plums are not fully broken down, less juice and less pectin come out, so the jelly may fail to set.
“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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