Ingredients
- five pounds of sugar
- one into a bowl
Directions
Take some fine plums^ such as Mirabelles^ greengages^ Beine Claude^ and let them boil up ; when they feel soft^ take them up with a strainer^ and put them into cold water. Clarify five pounds of sugar for a hundred large plums ; put the fruit one by one into a bowl, so that they might not be crushed, and pour your syrup luke- warm over them ; repeat this twice a day for five days ; then take out the plums, and drain them on a tamis, and boil up the syrup, put the fruit into the jars, and pour the syrup over them luke- warm. Your plums should be a good colour, the Reine Claudes green. At the end, if you have too much syrup, reduce it ; if too little, add some fresh sugar, with a little water to wet it, and pour it boiling hot over the plums.
6BLEE DS MUSCAT £T DE YEBJUS.
The Muscatelle grapes, and Siberian crabs, are made into jelly, in the same manner as the currants k la bourgeoise.