Bottling Plums
Year Aunt LMaisy, I wonder’ if any of your Chain have ever done plums in plain boiling’ water? I have kept them for years like this, and they are very much nicer than when done in syrup; they seem to lose all bitterness and extreme tartness; and all our family, who can’t bear ordinary stewed plums, like mine very much. I simply wipe the plums and put them in the hot jars, then pour boiling water over them from the kettle, brim the jars over; and screw on the lids. I did a whole case of plums once in about half an hour and didn’t lose one bottle, keeping some of them for two years. When cooking the plums I always pour off the water they re bottled in, at least all except a wee drop; the bitterness is all in the water. I add sugar ' when ‘cooking, of course.
Jean
' Mount Eden.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480116.2.43.4.3
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New Zealand Listener, Volume 18, Issue 447, 16 January 1948, Page 23
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155Bottling Plums New Zealand Listener, Volume 18, Issue 447, 16 January 1948, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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