Home › The Principles of Cookery › Plum Marmalade

Plum Marmalade

Pick the stalks from the fruit, weigh it, gash it with a silver knife, and put it into a preserving-pan. Let it simmer gently until the fruit is quite soft, lift out the stones as they rise to the surface, and keep the plums well stirred to prevent their burning. Press the pulp through a coarse sieve. Mix with it three-quarters of a pound of sugar to a pint of pulp, and boil gently, stirring constantly till the marmalade is very thick. Pour the marmalade into jelly-pots, and cover closely.