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PLUM CONSERVE, No 2

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







Wash three pounds of German prunes, remove the stones and cut them into
small pieces. Mix one pound of seeded raisins, two oranges cut in small
pieces, the juice of two lemons, one pound English walnuts broken in
chunks, and three pounds of sugar. Place all the ingredients in the
preserving kettle on the stove and let come slowly to the boiling point
and cook steadily until the fruit is clear and thick. Put in jelly
glasses or jars.











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