Name: Plum Jelly
Ingredients: under ripe acid plums; 1 quart water for each peck of fruit

Plum Jelly

Ingredients

under ripe acid plums
1 quart water for each peck of fruit

Directions

Prepare

Wash the plums and remove the stems.

Make the juice

Place the plums in a preserving kettle with 1 quart of water for each peck of fruit.
Cook gently until the plums are soft and broken down.
Strain the juice.

Finish

Proceed as you would for currant jelly.

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.

Explore the science

What each ingredient does

Plums: Provide the fruit, pectin and acid that give the jelly its body and set.
Water: Extracts juice from the fruit during gentle cooking and sets the liquid volume for jelly making.

“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.