THE PRESERVING OF PLUMS.

New Zealand Mail, 15 February 1900, Page 17

THE PRESERVING OF PLUMS.

Plums are very .plentiful . this year, moderate.;in price and "show;great .variety in kind. : The small black arid the round red plums make excellent - jams; . the large, handsome magnum bonum and red egg plums look well.as dessert fruits when they .are preservecLwhole.-v ~ < 1 v-v v .'4'^ ’- every pound of jam, weighed fore the plums Are stoned, allow threequarters of a pound of sufeari This weight of sugar will be sufficient, unless the plums are unripe and sour, for will hay© to take into corisideration • the weight of the stones, which are generally ‘left in the preserve. Brit if you stone the plums and reject the stones, weigh the fruit after stoning, allowing lib of crystal sugar to every pound °f f ru if ■. ' Free the plums from stalks and blemishes, place them in large meat dishes or earthenware pans, strew them with sugar in the above proportion, and let them remain all night. Put them the next morning into a deep preserv-irig-pan, allow , them to simmer gently : for ha-lf-an-hour, and then rapidly , boil for another fifteen minutes. The, jam riiust ribe well stirred ' all the time ; aT quantity of, white-looking scum will rise • to the top, arid must b©‘ constantly re- .' moved as it rises, A few of the kerPhls from the stoues, sliced and skinned and added to tlie jam. when boiling, gives an improved flavour, to it. ... In . all oases where the. plums .are' large, ®Bd the stones of corresponding sixe, itis. better to TeindVe theih hefore' pro-’ oeedijog to make the jam. 'Tri’the base of very small black plums, the stones may remain.' preserve PLtdy^ tmy. To every pound, of sugar aHowaquar-ter-pint of water, -The very .large, black; plums are 'best ; they,.must be ripe and fleshy. . Before placing in a. pan ,of cold, water, prick. the skins. in several- places,. place the pan on the fire, bring to boiling point. ' Take the plums out, place in a colander, arid drain. Make, some sroup j in. the. above • proportions, boil •the pIUmS |i» the Syrup.; bqil Until fairly tender, but do not let the plums lose shape or break up. Set them by until next day. .If your.pan is enamelled;' they can. remain in the. pan,.. The next-; day make a .very -strong candy: syrup, and . add to the preserve; place all in; large jars, ' or in'several jars;: arid? place! -m a cool cfven for a day or more. Drain all the; syrup from the pluins, sprinkle some fine sugar oyer them, arid .dry in a. B properly managed, they, will h,ave_ the.appearance of large prunes and can. he pressed-into fiat boxes.