Mussel Plum Cheese and Jelly
Ingredients
Directions
Fill large stone jars with ripe, dry, and sound plums.
Place the jars in an oven that has been off for several hours and let them sit overnight.
If not possible, place the jars in pans of water and gently boil until the plums are tender.
Recipe from a historical cookbook (Internet Archive).
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.
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