PRESERVING PLUMS.

King Country Chronicle, Volume VI, Issue 431, 17 January 1912, Page 3

PRESERVING PLUMS.

HOW TO BOTTLE THEM FOR WINTER USE. f, The right time for picking plums for preserving purposes is on a dry morning, when the fullest flavour is obtainable. Directly they have benn picked they should be placed in the refrigerator or in a cool cellar until they can be bottled, and this should not be delayed beyond an hour or two. Fruit gathered in wet or misty weather is of 'ittle use for preserving purposes. The sugar should be of the finest quality, and either loaf or crushed can sugar may be used, but brown sugar is too strong in flavour. Most fruit is preserved in sugar nowadays, and in the preparation of the syrup the success of the operation chiefly depends. Many authorities on the subject give the proportions of one part of water to two parts of sugar, with the addition of the white of an egg as the correct quantities in making presreving sryup, but this may be varied. The result, however, should be of sufficient strength neither to allow the fruit to ferment nor—if properly prepared —to let the sugar turn to toffee-like consistency. In the case of inferior sugar it should first be clariafied, the water, white of egg, and sugar being beaten with a wooden spoon over the first until the scum rises, when the pot should be drawn to one side and the mixture skimmed carefully, repeating this process until the syrup is clear. Whenever the sugar has dissolved, it is a good plan to wipe the sides of the saucepan with a clean egg brush dipped in cold water or with a piece of clean rag tied round a stick. This removes the sugar which is apt to collect round the edge, and prevents the syrup from crystallising. Successful sugar boiling is greatly affected by atmospheric conditios; the temperature should be below 70degs. if possible, the day bright and clear, and care must be taken to avoid the proximity of steaming kettles or saucepans while the operations are poceeding. Syrup may be considered to have been sufficiently boiled when a little — if taken up in a spoon—looks like oil when poured slowly into a cup. If the sugar appears to be on the point of granulating owing to an error in judgment as to the correct time for removing it, crystallising may usually be arrested by the addition of a few drops of lemon juice. If the syrup is too tliick, it should be thinned with more water, and not with water alone; if too thin, additional boiling will thicken it.