Method

Choose very ripe, unblemished fruit as listed above. Prick each piece of fruit in several places with a wooden hairpin, drop them into cold water, and place the pot on top of the stove. Heat the water until it is very hot, but do not let it boil. Pour off the water and transfer the fruit to cold cranberry water for 12 hours. Drain off the cranberry water and pour a rather thin, cooled syrup over the fruit. After 24 hours, pour off the syrup, transfer the fruit to a compotier, and cover with fresh, thick syrup. Wrap the jar with a bladder, boil it for 15 minutes, and remove from the fire. After the water has cooled, wipe the jars dry and store them in a cold, dry place, etc.

*lt is not clear why Molokhovets excluded Hungarian plums from this preparation since elsewhere she observed that they were “the very best plums to use for conserves.”

Loading
Loading
Loading