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Classic
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page 252
to be passed through a sieve. Take twice the weight of the mash in sugar, dip it
in water, and add it to the mash in the kettle, which keep boiling while
stirring. When it begins to get clear and thick, put it up in jars to be kept
for future use
Plum marmelade.
Place on the stove green or yellow plums that are soft and ripe. Use a preserve
kettle and as little water as possible. Stir constantly until it mashes. Then
put it up in a coarse sieve, through which force it. Now take twice as much
sugar as the mash and dip that in sugar and put it in the kettle to boil with
the mash. Stir well all the
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Classic
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