Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-15
SOME SWEET PICKLES
Rich Preserves Made From
the Plum.
NO FRUIT BETTER
USEFUL RECEIPTS TO FOLLOW IN
PRESERVING.
Green Cages and the Large Blue Ones
Are Used, but Damsons Are
Best.
NO FRUIT BETTER

Written for The Evening Star.
No fruit makes a more enjoyable sweet
pickle or a richer preserve than the plum.
The sorts generally used are the green
cages and the large blue blums. but for
richness of flavor nothing excels the old
fashioned damsons.
Preserved Damsons.-Select ripe fruit,
pick over and wash carefully, but leave the
stems Weigh. and to each pound of
the plums allow one pound of sugar. Put
the plums in preserving kettle with just
enough water to prevent them from burn
ing. and let them simmer gently until the
skins are tender. Add the sugar and boil
gently for ten minutes Then remove any
scum that may rise to the top. fill glass
jars that have previously been heated and
cover tightly while hot
Preserved Plums.-Choose large ripe blue
or yellow plums, weigh, and throw them
into kettle OF boiling water. Let them
stand for few moments, then skim out
carefully and spread on large dishes. Re-
move the skins Immediately and stand
aside till needed. For each pound of the
plums allow two-thirds of a pound of sugar
and for each six pounds allow one quart of
water. Put the sugar and the water into
preserving kettle stir until dissolved and
then boil steadily for five minutes. Re
move all scum, add the plums, and boil
for three minutes longer Remove the
plums with a skinner without breaking
and pack them into glass jars Boil the
syrup for five minutes longer, then strain
1t over the pums. filling each jar brimful
Cover tightly and store in cool place.
Preserved Green Gages.-Choose large
fine specimens of the fruit. Rinse them in
cold water in colander. and then with IL
needle prick each one around the stem
Weigh, and for each pound of the fruit
allow one of sugar. Put the sugar into q
preserving kettle with one-quarter its bulk
of water, and let it boil steadily for five
minues. Skim off every particle of scum
and add the plums to the clear syrup. Let
1t boil up once, and then remove the ket-
tie from the fire and let 1t stand over
night. In the morning take the plums out
of the syrup one by one, and lay in plat
tiers till needed Return the syrup to the
fire, let it boil up once, then again skim
thoroughly. and add the plums. Let them
simmer very gently for twenty minutes
then remove from the fire, and when cold
pack in patent jars
Branded Green Gages-To each twelve
pounds of the fruit allow eight pounds of
sugar, one pint of water and six pints of
the best French brandy. Stick the plums
with needle directed for preserves and
set aside. Boil the sugar and the water
together till a clear syrup is formed re-
moving all scum. Drop in the cages and
boil for two minutes. Then remove the
Kettle from the fire, pour its contents into
large bowl, cover tightly, and let them
stand for forty-eight hours. Remove the
plums from the syrup. return to the kettle
place over the fire and let the syrup boil
until 1t will form a soft ball when rolled
between the fingers, after dipping in ice
water. Remove from the fire, and add the
brandy. Pack the plums evenly In glass
jars. Fill them to overlooking with the
nd ffybt
for at least six weeks before serving
Plum Marmalade-To make thoroughly
good marmalade use the yellow of green
gage plumS. Cut them in halves and re-
move the stones. Then weigh and allow
half their weight in sugar. Put the fruit
in the preserving kettle with just enough
water to cover the bottom, then heat slow
ly until it reaches the boiling point Stir
and mash the fruit with a wooden spoon
until reduced to a pulp. Then add the
sugar and boil continuously for a quarter
of an hour. stirring all the time. Remove
the kettle. to the side of the range and let
the plumS stew slowly for twenty minutes
longer. stirring only often enough to pre-
vent burning. Pack in stone jars or in
small glasses. Cover tightly.
Canned Plums.-To can plums to per-
lection, choose good quality fruit pick over
carefully, then weigh, and for each quart
jar to be put up allow eight ounces of
sugar. To prepare the syrup, first fill one
jar with the plums, pour in all the water
1t will hold, and then pour out again into
measuring cup. For each twelve jars
to be put up, allow thirteen equal quanti-
ties of water, and put them in the preserv-
ing kettle with the sugar. Stir until thor
oughly dissolved. Pack the jars with the
fruit, and pour in syrup to the shoulders of
each, then cover loosely with the lids Lay
wooden Stats across the bottom of a large
boiler and on these stand the jars. Pour
the remainder of the syrup into a sauce
pan. and stand over the fire to boil Pour
cold water into the boiler up to the
shoulders of the jars, then cover and stand
over the fire. Note the time at which the
water begins to boil. Let it boil for ten
minutes. then remove the boiler from the
fire. Lift out each jar. and fill with the
surplus syrup. FaSten the cover on tight
the water until cold Screw the lids on
tight and stand in a cool place.