96 FRUIT RECIPES 



DAMSON PLUM JAM 



Wash, halve, and pit the damsons, barely cover with 

 water and cook' till skins break, when add pound for pound 

 of sugar to the fruit and juice and cook down till thick. 

 For marmalade cook with the stones, putting through a 

 sieve or colander to remove pits when fruit is soft, then 

 cooking fifteen minutes with the sugar. 



APRICOT AND PLUM JAM 



Use half and half of apricot and plum and make by usual 

 method for jams. The apricots may be used dried and 

 soaked or steamed. 



PLUM AND LEMON JAM 



Use with greengages, the grated rind and juice of a 

 lemon for each quart of fruit. 



PLUM JELLY No. i 



If the plums are very tart or bitter a little soda may be 

 added, about one dessertspoonful for each peck of fruit, 

 letting all come to a boil. Drain and add fresh water, 

 barely enough to cover, cooking down till plums are tender. 

 Strain through a flannel bag (over night if possible; a 

 cheese cloth bag will facilitate matters but it must not be 

 squeezed). Let cook down one-fourth; skim and add 

 sugar in equal proportion to weight of fruit. When sugar 

 has dissolved the juice will jell in twenty minutes or under. 



PLUM JELLY No. 2 



Use wild plums, the fruit or juice — one-third or one-fourth 

 part plums — ^with juice of crab apples. This combination 

 makes a beautiful colour and delicious flavour. 



