Home · Recipes · Historical Cookbook · Preserving and Drying Various Fruits

Plum Jam

6 servings

Ingredients

• 1 kg ripe plums or blue plums
• 500 g sugar (half as much as the pulp)
• dried ginger, a few pieces (a little)

Instructions

1. Scald ripe plums or blue plums with boiling water, skin them, and cook them in their own juice until soft.
2. Strain the pulp through a sieve and mix with half as much sugar.
3. Cook this with the sugar into a stiff jam.
4. A few pieces of dried ginger, cooked along, enhance the flavor and shelf life.

Modernized from a treasured 19th-century German cookbook.