A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Carefully replace broken skins to maintain appearance. The final jelly should be of the color and consistency of rich wine jelly.
Preserved exactly as written in the original source
Wash the plums and wipe dry
Put the sugar on a slow fire in the preserving kettle, with as much water as will melt the sugar and let it simmer slowly
Prick each plum thoroughly with a needle, or a fork with fine prongs
Place a layer of them in the syrup
Let them cook until they lose their color a little and the skins begin to break
Lift them out with a perforated skimmer and place them singly in a large dish to cool
Put another layer of plums in the syrup and let them cook and cool in the same manner, until the whole are done
As they cool, carefully replace the broken skins so as not to spoil the appearance
When the last layer is finished, return the first to the kettle, and boil until transparent
Do the same with each layer
While the latest cooked are cooling, place the first in glass jars
When all are done, pour the hot syrup over them
When they are cold, close as usual
Modern guidance to help you succeed with this vintage recipe
Pricking the plums allows sugar syrup to penetrate the fruit through osmosis while preventing skin rupture from internal steam pressure during cooking. The two-stage cooking process—first to soften, then to achieve transparency—allows pectin to break down gradually without overcooking, creating a wine-jelly consistency. The 1:1 sugar-to-fruit ratio creates a high enough sugar concentration (above 65% soluble solids) to preserve the fruit by inhibiting microbial growth through reduced water activity.
The sugar syrup can be prepared up to 1 day ahead and stored at room temperature, then reheated to simmering before adding plums. However, once started, the cooking process should be completed in one session to prevent bacterial growth in the partially cooked fruit.
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks. For long-term storage, process filled jars in a boiling water bath for 10 minutes to ensure a proper seal. Properly sealed jars will maintain quality for 12-18 months.
AI-generated tips from Chef Cecil's culinary database
The sugar syrup can be prepared up to 1 day ahead and stored at room temperature, then reheated to simmering before adding plums. However, once started, the cooking process should be completed in one session to prevent bacterial growth in the partially cooked fruit.
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks. For long-term storage, process filled jars in a boiling water bath for 10 minutes to ensure a proper seal. Properly sealed jars will maintain quality for 12-18 months.
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