The preparation is the same as that of peach marmalade. See [No. 47], Peach Marmalade.
No. 49—PLUM MARMALADE.
- 1 lb. of large, blue plums
- ½ lb. of sugar, scant
- ½ cup of water
Preparation: Peel and stone the plums, then slice into narrow strips. Boil the sugar and water 1 minute, skim, add the sliced plums and boil until soft and thick but not mushy. Then fill them into glasses or jars, cover with a brandy paper and close them up tightly.
No. 50—RASPBERRY MARMALADE.
- 1 lb. of raspberries
- ¾ cup of sugar
- Brandy paper
The preparation of raspberry marmalade is the same as that of strawberry marmalade. See [No. 38], Strawberry Marmalade.
No. 51—PLUM JAM.
- 30 lbs. of plums
- 2 tsps. of ground cloves
- 1 small piece of ginger
- 1 lemon rind
- 2 tsps. of ground cinnamon
- 10 green nuts
Preparation: Wipe the plums with a cloth, stone them and boil 4 hours while stirring constantly with a wooden ladle. After this time put in the spices and boil the jam until it is thick, then pour it into stone jars, put these into the oven to dry a little over the top and tie them up with paper, or strew cinnamon on thickly before tying them up. Store the jam in a cool, airy place but never in the cellar; this way it will keep for years.