The 1901 Cookbook Archive
No. 3268 — White and Yellow Plum Preserve
English historical translation of Molokhovets recipe No. 3268 from the 1901 Russian cookbook, retaining original methods and measures.
Take 1 pound not-quite-ripe white or yellow plums, prick the skin with a needle and scald with boiling water. Leave until the water cools, then drain.
Boil syrup from 2 pounds sugar and 2 glasses water, adding a piece of vanilla if desired. Cool and pour over the plums.
On the next day drain the syrup, boil, cool and pour over the fruit again. Repeat about three times. Finally boil the syrup, add the plums and cook for about half an hour, skimming the foam.
Transfer to a stone bowl, cool and pack in jars as usual.
Original source: Read Russian recipe No. 3268. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.