Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1921-07-22
PUTTING UP THE PLUM.

"How shall I put up my plums :"
say many letters from my readers
The following recipes will help
these readers and. hope. others:
Cold Pack Plums: Do not blanct
plums. Simply wash them, prick
them with hatpin several times
to prevent the skins from bursting
when canned, and put them into
hot jars which have been boiled,
empty, for ten minutes in clear
water; dip rubbers into boiling
water and put them In place, then
pour over the fruit, to within 1-2
inch of jar top, medium thin sy-
rup Chat is, if the plums are sour
plums), made by boiling 8 quarts
of sugar and quarts of water to-
gether for 5 minutes. If you are
canning sweet plums, however, use
a thin syrup, by boiling together
3 quarts of sugar and quarts of
water for l minute. Adjust glass
jar tops, put top wire up but do not
press down side wire, and sterilize
under boiling water for 16 minutes.
Remove from water, press down
the side wire thus completely seal
ing the jars, cool, invert to test for
leaks, cool and store.
Plum Butter: Cut any kind of
plums in half, not removing pits.
Put them in a preserving kettle
with barely enough water to cover
and cook till soft. Then rub this
pulp through a sieve to eliminate
skins and pits. Measure the strained
pulp and to each quart Of it add
pint Of sugar, tablespoon ground
cinnamon and IL tablespoon of
ground cloves. Return to fire, SIM
mer till thick, and turn into hot,
sterlized glasses. Cover when cold
with melted paraffine.
Plum Catsup: Cline for cold
meats; Cut gallon Of any kind II
plums In half, not removing pits,
and put over the fire with only
enough water to keep from sticking
to the bottom of the kettle. Boil
in this way till soft, then rub them
sieve, return this
strained pulp to the preserving ket-
tie, add to it Q cups of vinegar,
cups Of granulated sugar, / tea
spoon each of ground cinnamon,
cloves and mace, and IL teaspoon
of ground ginger, then let this mix
ture boil slowly for Is minutes;
turn into hot, sterilized Jars and
seal at once.
Plum Conserve: (Nice to serve
for guest meaD: Wash, halve and
stone any kind of plums, leaving
skins on, Weigh and to each pound
add l pound of sugar, putting both
plums and sugar into the preserv-
ing kettle and adding only just
enough water to keep from sticking
to the bottom. Let simmer till
soft (about 80 minutes) then add
Ia pound of chopped English wal
nut meats and Ia pound of seed
less raisins (if you use the large
raisins, chop them--otherwis
don't). Let boil minutes longer,
then turn into hot, sterlized jelly
glasses, let cool. and cover down
with melted paraffine.
Damson Jelly: Wipe Damson
plums with damp cloth, cut them
In half, and put them in the pre-
serving kettle with just enough
cold water to cover; let boil for
IL hour, or till soft, then turn in
TO jelly bag. Measure this strain
ed juice and for each cup of 1t
allow / cup of sugar. Put Juice
and sugar back into the kettle, boil
for Is minutes more Cor until lit
tie will sheet off" a spoon) and
turn into hot, sterlized jelly glasses.
Cool, then cover with melted para
ffine. Equal quantities Of Dam
sons and apples make a good jelly;
IL you wish to make this, simply