|Transilvania: Romanian Cuisine|
|by Catalina Radu|
I come from a big family of five children-one brother and three sisters. I am the second child in the family after my brother.
1 - 10 of 55 for how to preserve plums
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Wash and sterilize ... be doubled. Wash plums well. Place into ... and bring slowly to a boil. A ... the refrigerator and use right away (do not store).
Select small purple plums and be sure ... should be taken not to overcook as the syrup thickens or jellies after standing. Pour into hot, clean jars and seal.
Wash plums, cover with ... raisins. Cook until thick and clear. Add nuts, then pectin. Pour into hot sterilized jars. Makes 12 (2 oz.) jars or 24 (6 oz.) jars.
Pit plums and cut up. ... 2 hours. Bring to a boil. Skim ... stage. Put in 1/2 pint jars. Tighten lids. Ready to serve in 3 or 4 days. Can use pears also.
Wash, drain and prick plums (not necessary if ... hours. Boil plums until tender, add syrup when near jellying point. Pour into hot jars and seal at once.
Wash and grind orange (with rind). Cut plums in quarters. Combine ... hours, stirring frequently to prevent burning. Add ... 12 (6 ounce) jars. Excellent!
Cook fruit first ... save water for preserve recipe which follows.) Cook. Stir gently. Add 1 package fruit pectin. Simmer slowly until clear. Seal in jars.
Slightly cover plums with water. Cook ... Sure Jel. Bring to a hard rolling ... minute and add sugar. Boil 2 to 3 minutes more. Fill jars and seal with wax.
Take an equal ... water boils away. If at any time they seem likely to ferment, repeat this process. It is a simple and excellent way of preserving plums.
Grind 4 pounds of blue plums with 1 package ... Skim and add 1 package Sure Jell. Cook 5 minutes longer. Seal in Mason jars (pint size). Yields 7 pints.
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