PLUM PRESERVING, &C.

Waikato Times, Volume XXVIII, Issue 2286, 5 March 1887, Page 2 (Supplement)

PLUM PRESERVING, &C.

Plums Preserved for Making Pies. — Divide the pluins and take out the stones, put them into :i deep jar, place this in a saucepan of boiling water, and let them boil gently until the juice flows freely. Then with each pound of fruit put loz of crushed loaf When the sugar is dissolved by the hot juice pour the whole into widemouthed glass bottles. Cover the tops closely and store in a dry, cool place. Damson Solid.—Skin, core, and quarter ljlb of good boiling apples, put them into a preserving pan with lib ot damson juice (extracted from the fruit by placing them in a cool oven at night, or setting them in a jar of hot water) ; boil them both together for half an hour, then add :jlb of good pounded sugar, and'after the .sugar .has dissolved boil for another ten minutes.

To Prkshiive Damsons. — Gather the damsons while the sun is on them, and when there has beeu no rain for twenty-four hours at least. They should be quite ripe, whole, and without blemish. To each jar, containing one quart of fruit, allow Mb of good loaf sugar, and sprinkle it equally in the jar among the fruit, then set it in a vessel of cold water over a moderate fire, and simmer (after it has come to a boil), 50 minutes, when the damsons will be soft, and must be allowed to get cold. Lose no time in completing the preserveuntie the covers, and pour the juice into a preserving pan, where it may boil 15 minutes, and must then be strained over the fruit. Fasten down when cool, and store in a dry, cool place. Greengages to Preserve in Syrup.— Take a pouud of greengages, gathered on a dry day before they are fully ripe; stalk and stone then), make a syrup by boiling together a pound of loaf sugar with a quarter of a pint of water. Boil the fruit three days, eij*ht minutes each day, and be careful to skim the syrup well, both before and after the fruit is put in. Blanch and slice a quarter of the kernels on the last day, and piit thetn into the pan. Put the plums into jars, cover them with the hot syrup, and tie them down securely in the usual way. Compote of Plums. —Boil half a pint of water with from Goz to lOoz of loaf sugar for ten minutes. Put in lib of .plums, and let them simmer until they are tender without being broken. Lift thorn out, place them on a compote dish, and pour the syrup over them. The amount of .sugar used, and the length of time the fruit is I boiled, must be regulated by the quality of I the plums. I Compote or Greengages.—Take one pint of very ripe greengages, take off the skins, and put the plums into a glass dish, with Alb of sugar strewn over them. In two or tlnee hours sufficient syrup will have been drawn from them. They should be eaten cold with cream. To Bottle Orleans Plums for Winter Use.—Have in readiness some perfectly clean and dry wide-necked bottles. Pick the fruit, which must be sound and freshly gathered, rub it well with a soft cloth, taking care not to injure the skins, and put it into bottles ; fill these up with a syrup made by boiling fib of sugar with half pint of water over a gentle fire. Let the water boil for a quarter of an hour, then lift the pan until the water is cold. Store the fruit in a dry place. Plum Jam.—Divide the plums, and take out the stones ; or, if preferred, merely gash them with a silver knife, and remove the stones as they rise in the pan ; spread the plums out on large dishes, sprinkle over them 31b of sugar to every 4lb of fruit, and let them remain for twenty-four hours. Put them into a preserving-pan, and bring thern gently to a boil, stirring them with a wooden spoon to keep them from burning. Carefully remove the scum as it rises; afterwards boil them quickly for a quarter of an hour. If liked a few of the stones can be cracked, and the kernels peeled and added to the jam two or three minutes before it is taken from the fire. When the jam is set and the plums are tender the preparation is sufficiently boiled.

Plum Jelly.—Take 41b of sound, ripe red plums, boil them in four quarts of water until the liquid is reduced to three pintg. Strain through a jelly bag, and to each pint of juice put a pound of sugar. Boil the syrup until it jollies. Put it into jars, and cover it in the usual way. To Brandy Gkeenrages.— Choose perfectly sound greengages, not too ripe ; weigh them, and allow Alb of sugar to each pound of fruit. Put the" sugar into a preservingpan with three tablespoonfnls of water to every pound, and when it is dissolved pour it boiling over the fruit. Let the greengages remain for forty-eight hours, then boil them very softly till they are clear, but unbroken. Lift them out singly with a spoon, and three-parts till wide-mouthed bottles with them. Boil the syrup then five minutes ; mix with it its measure in good brandy, and, when cool, fill the bottles. Cover them securely, and keep in a cool dry place.