Mrs Beetons Jams and Preserves Revisited
Plum Jam
Plums
To every 450g (1lb) of Plums, weighed before being stoned, allow:
340g (12oz) Sugar
In making plum jam, the quantity of sugar for each 450g (1lb) of fruit must be regulated by the quality and size of the fruit, some plums requiring much more sugar than others.
Divide the plums, take out the stones and put them on to large dishes, with sugar sprinkled over them in the above ratio and let them stand for one day.
Put into a preserving pan, stand them over a low heat to simmer gently for about 30 minutes.
Then boil rapidly for another 15 minutes.
The scum must be carefully removed as it rises and the jam must be well stirred all the time or it will burn at the bottom of the pan and so spoil the colour and flavour of the preserve.
Some of the stones may be cracked and a few kernels added to the jam just before it is done, these impart a very delicious flavour to the plums.
Pour into sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
The above ratio of sugar would fine for Orleans plums, the Impératrice Magnum-bonum and Winesour would not require quite so much.
Best plums for preserving. Violets, Mussels, Orleans, Impératrice Magnum-bonum and Winesour.
Time: 30 minutes to simmer gently, 15 minutes to boil rapidly.
Seasonable from the end of July to the beginning of October.
PLUM JAM
1580. INGREDIENTS - To every lb. of plums, weighed before being stoned, allow 3/4 lb. of loaf sugar.
Mode - In making plum jam, the quantity of sugar for each lb. of fruit must be regulated by the quality and size of the fruit, some plums requiring much more sugar than others. Divide the plums, take out the stones, and put them on to large dishes, with roughly-pounded sugar sprinkled over them in the above proportion, and let them remain for one day; then put them into a preserving-pan, stand them by the side of the fire to simmer gently for about 1/2 hour, and then boil them rapidly for another 15 minutes. The scum must be carefully removed as it rises, and the jam must be well stirred all the time, or it will burn at the bottom of the pan, and so spoil the colour and flavour of the preserve. Some of the stones may be cracked, and a few kernels added to the jam just before it is done: these impart a very delicious flavour to the plums. The above proportion of sugar would answer for Orleans plums; the Impératrice Magnum-bonum, and Winesour would not require quite so much.
Time - 1/2 hour to simmer gently, 1/4 hour to boil rapidly.
Seasonable from the end of July to the beginning of October.
Best plums for preserving - Violets, Mussels, Orleans, Impératrice Magnum-bonum, and Winesour.
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