70. PLUMS are among the very strong acid fruits. Some varieties of them
seem to be more tart after they are cooked than before, but, as already
explained, this condition is due to the fact that the acid contained in
the skin and around the seeds is liberated during the cooking. This
fruit, of which there are numerous varieties, is generally used for
canning, preserving, etc. It does not make jelly successfully in all
cases unless some material containing pectin is added. Very firm plums
may have the skins removed by blanching if it seems advisable to
take them off.
71. STEWED PLUMS.--Because of the many varieties of plums with their
varying degrees of acidity, it is difficult to make a recipe with a
quantity of sugar that will suit all kinds. The recipe given here is
suitable for medium sour plums, such as egg plums and the common red and
yellow varieties. Damsons and green gages will probably require more
sugar, while prune plums may require less.
STEWED PLUMS
(Sufficient to Serve Eight)
1-1/2 qt. plums
1 lb. sugar
3/4 c. water
Wash the plums and prick each one two or three times with a fork. Bring
the sugar and water to the boiling point and, when rapidly boiling, add
the plums. Cook until they are tender, remove from the fire, cool,
and serve.