Home › The Principles of Cookery › Plum Jelly

Plum Jelly

Take four pounds of sound, ripe, red plums. Boil them in four quarts of water until the liquid is reduced to three pints. Strain through a jelly-bag, and with each pint of juice put a pound of sugar. Boil the syrup until it jellies. Pour into small jars, and cover in the usual way. Or, put the plums into a deep earthen jar, cover it closely, and set it in a pan of boiling water, which must be kept boiling until the plums yield their juice readily. Pour the juice from them, strain, and measure it; then boil it quickly for twenty-five minutes. Put with it three pounds of sugar for every four pints of juice, and boil it until it will stiffen. In either of the above cases the plums from which the juice has been strained may be sweetened and used for common pies; or they may be made into plum paste for dessert.