82 THE BOOK OF PEARS AND PLUMS 



Magnum Bonum, Comte d'Althann, Victoria. The fol- 

 lowing are nearly so : Early Prolific, Czar, Cox's Em- 

 peror, Jefferson. 



Belle de Septembre is a cling-stone. Damsons make 

 good jam, the colour being a dark rich red. 



PLUM JELLY 



Plums are rich in "vegetable jelly." I. Boil alone 

 for half-an-hour, then strain the juice through a fine 

 sieve or cloth ; add 2 Ibs. of cane-sugar to each quart of 

 juice, boil again for twenty minutes, pour into jars and 

 glasses, cover at once. A firm, clear and bright jelly 

 should result (Watson). 



2. "During the preserving season I generally have 

 a few pots of jelly made from each pan of preserves 

 without spoiling my jams. I make currant, gooseberry, 

 and plum jelly this way. 



" For all common preserves I allow J of a pound of 

 loaf-sugar to each pound of fruit. The sugar must be 

 broken small. Put the fruit and sugar into your pan, 

 let the sugar melt, then boil quickly for twenty to 

 thirty minutes. Skim carefully, take the pan off the 

 fire, take from it three or four cupfuls of juice, or as 

 much as you think can be spared without making your jam 

 dry. Strain the juice through a small gravy sieve into 

 small jars. This will be found to jelly well. In this 

 way a nice stock of jelly can be procured, and no fruit 

 is wasted." (From Weldon's " Menu Cookery Book," 

 Is., published by Weldon, 31 Southampton Street, 

 Strand.) 



