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PLUM CONSERVE, No 1

(Preserved Fruit) - (The International Jewish Cook Book)







Wash five pounds of blue plums or German Prunes, cut them in halves and
remove the stones. Peel four oranges, slice them fine and cut each slice
in half. Cut the rind of two of the oranges into small squares, add one
pound of seeded raisins. Take a measure of sugar and a measure of the
mixture, place in preserving kettle on the stove and let come slowly to
the boiling point and cook steadily for several hours until the fruit is
clear and thick. Put in jelly glasses or jars.











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