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No. 17—PLUMS.
- 1 lb. of plums
- ¾ lb. of sugar
- ¼ cup of water
Preparation: Wipe the plums with a cloth. Boil the sugar and water for 5 minutes, skim and add the plums. Let them boil up a few times; as soon as they begin to crack, skim and put them carefully into the jars. Boil the syrup down and fill into the cans hot. Then close the jars tightly and treat them as in No. 1.
No. 18—PEELED PLUMS.
- 1 lb. of plums
- ¾ lb. of sugar
- 1 small stick of cinnamon
- 1 tbsp. of wine vinegar
- ¼ cup of water
Preparation: Put the large, blue plums into hot water for a minute and skin them. With a sharp knife make a slit into the side of each plum and take out the stone; place them into the jars in layers. Boil the sugar and water with cinnamon and vinegar for 5 minutes, skim and pour it hot over the plums. Close the jars and boil them in a boiler for 45 minutes. Then take them out, close them tightly and treat the jars as in No. 1.
Remarks: Plums must be prepared quickly, as they will easily turn brown. To avoid this, one may sprinkle some of the sugar over as soon as they are skinned.
No. 19—PLUMS IN RED WINE.
- 1 lb. of plums
- ½ lb. of sugar
- ½ cup of red wine
- ¼ cup of wine vinegar
- 1 clove
- 1 small stick of cinnamon
Preparation: Wipe the ripe, blue plums with a cloth. Boil t!he sugar, red wine, vinegar, cloves and cinnamon 5 minutes, skim, add the plums and boil a few minutes. Take them out as soon as the skins begin to crack and put them into the jars. Boil down the syrup and fill it hot into the jars. Close the jars tightly and treat them as in No. 1.
No. 20—PICKLED PLUMS.
- 3 lbs. of plums
- 1 lb. of sugar
- Several small sticks of cinnamon
- ½ pt. of vinegar 6 cloves
Preparation: Wipe the plums with a cloth, prick with a toothpick several times and place carefully into a stone jar. Boil the sugar, vinegar, cinnamon and cloves a few minutes, skim and pour over the plums boiling hot. This process is repeated 3 times. When the juice boils for the third time, the plums are put in, let boil up a few times, then all is put back into the stone jar or cans and tightly closed or tied up. These pickled plums are nice to serve with meat.
