|by Rebecca Oppenheimer|
Rebecca Oppenheimer's 1917 work is a useful source of recipes and menus for managing diabetes through food.
Results 1 - 10 of 23 for wild plum
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Wash well and ... both ripe red wild sand plums and partially ripe ... pectin. Do not over cook because jelly will continue to jell while cooling in the jars.
Cream shortening and sugar. Mix soda and plum pulp together. Add ... nuts and raisins. Bake in greased bundt pan at 350 degrees for 1 hour or until done.
Wash ripe plums. Pit by ... temperature for 24 hours. Refrigerate or store in freezer. Use as jam on toast, as ice cream topping, or as filling for a white cake.
Slightly cover plums with water. Cook ... a hard rolling boil for about 1/2 minute and add sugar. Boil 2 to 3 minutes more. Fill jars and seal with wax.
Wash plums and bring to ... soft. let stand overnight. Pour off juice. Add 1 cup sugar to 1 cup juice. Boil until mixture drops from spoon in thick drops.
Go into the ... 5 pounds of wild plums - looking out ... Remove from heat; skim off foam and pour into sterilized jars and seal. Yield: about 10 half pints.
Use red wild plums. Wash plums ... too stiff. Ladle into half pint or pint jars; adjust caps and process in a boiling water bath (212°F) for 10 minutes.
Boil plums in soda water ... sugar. Boil 15-20 minutes. Add juice of 3 oranges plus rind and 1 3/4 cup walnuts. Boil 10 minutes more. Put into jars and seal.
Wash ripe plums and cover with ... thoroughly so it will not burn. When it comes to hard boil, cook 1 minute longer. Cool, put in jars and top with paraffin.
Cook fruit first and drain off water. Let cool and pit by hand. (Wash seeds and save water for preserve recipe which follows.) Cook. Stir gently. Add ...
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