Bottling Plums (Recipe from 1909)

Bottling Plums (Recipe from 1909) >>>

Wairarapa Daily Times, Volume LXII, Issue 9706, 10 November 1909, Page 3

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Bottling Plums (Metric Version)

Only very good varieties of plums should be used, as inferior sorts do not keep well and are usually flavorless.

1. Selection:
   Choose sound plums gathered on a dry day. Wipe each one carefully and check for insect damage.

2. Preparing Syrup:
   Prepare syrup by dissolving 450 grams of sugar in 500 milliliters of cold water. This syrup is best prepared a day in advance.

3. Bottling:

   • Fill wide-necked bottles with the prepared plums.

   • Pour the syrup over the fruit until it covers them.

   • Cork the bottles firmly and tie down with bladder or a modern equivalent like cling film and a tight band.

   • Wrap each bottle with hay or a cloth for insulation.

4. Water Bath Heating:

   • Place the bottles in a large pot of cold water up to their necks.

   • Slowly bring the water to a simmer (~85-90°C).

   • Keep at simmering point for 20 minutes.

5. Cooling & Storage:

   • Do not remove the bottles until the water is completely cold.

   • Store in a cool, dry, dark place.