4984 Plum Jam

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Weigh out 375 g (14 oz) sugar per 500 g (1 lb 2 oz) stoned plums.

Dissolve the sugar, bring to the boil and skim; allow to boil for 7–8 minutes then proceed as for Apricot Jam.