Plum Butter
In jelly-making the plums left may be put through a sieve, then placed on stove with equal quantity of sugar, cooking an hour or longer, till thick as desired. This may be spiced if liked. (See Peach Butter.)
Nine hundred ways with fruit, 1907 — apple to pomegranate, each fruit given its history, its food value and its recipes.
In jelly-making the plums left may be put through a sieve, then placed on stove with equal quantity of sugar, cooking an hour or longer, till thick as desired. This may be spiced if liked. (See Peach Butter.)