Very Fine Imperatrice Plum Marmalade from Modern Cookery for Private Families by Eliza Acton
Weigh six pounds of the fruit when it is quite ripe, but before the frost has touched it; give each plum a cut as it is thrown into the preserving-pan, and when all are done boil them from thirty-f...
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Cooking tools:
- Kitchen scale
- Chef's knife
- Preserving pan
- Stove
- Slotted spoon
Ingredients
- Imperatrice plums (without the stalks) 6 lbs.: boiled 35 to 40 minutes.
- Sugar 2 lbs.(added after the stones are out): 15 minutes.
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