Plum Preserves

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Get plums before they are dead ripe; allow a pound of sugar to a pound of fruit, dissolve and boil the sugar and water (allowing half a pint of water to a pound). Boil the syrup until it is thick, then put in the plums and boil them until they are transparent; then put them in sealed jars.