Mountain Measures · 1974

Wild Plum Marmalade

Name: Wild Plum Marmalade
Ingredients: 6½ cups cooked wild plums with their juice (skins and pulp, seeds removed); 8 cups sugar; 1 box Sure-Jell (powdered fruit pectin); paraffin, for sealing

From Mrs. Tinsley A. Galyean. The book didn't print a hometown.

CoursePreserves & Pickles
Ingredients4
Steps7

Ingredients Tick as you go

6½ cupscooked wild plums with their juice (skins and pulp, seeds removed)
8 cupssugar
1 boxSure-Jell (powdered fruit pectin)
paraffin, for sealing

Method

Tap a step to mark it done.

Step 1: Wash ripe or semi-ripe wild pink plums and just cover with water in a large kettle.
Step 2: Boil until the skins begin to come off and the insides are soft, about 15 minutes.
Step 3: When cool, remove the seeds by hand, keeping both skins and pulp. (This is best done wearing clean rubber gloves.)
Step 4: Measure 6½ cups of fruit and juice into a tall kettle. Stir in the Sure-Jell and bring to a boil, stirring occasionally.
Step 5: Meanwhile, measure the sugar. Add it all at once, stirring thoroughly so it will not burn.
Step 6: When the mixture comes to a full, hard boil, continue cooking 1 minute.
Step 7: Let cool, stir, pour into sterilized jars and top with paraffin.

From the cook

Tart, with a pretty color and a wonderful wild, fresh flavor.

What we changed or couldn’t read (2)

Sealing jars with paraffin is the original 1960s method; current USDA guidance is two-piece canning lids and a boiling-water bath.
No location printed.