No. 3269 — Unripe Hungarian Plums: Several Preserve Methods

Use the fourth method from the general note, or gather unripe Hungarian (winter) plums in late August. Prick in several places with a needle, dropping them into cold water.

Change the water and heat. The moment it boils and the plums float, remove from heat. When the plums sink, reheat; as soon as they float again, remove and carefully drain in a sieve. The author stresses that this step is essential.

For every pound plums use 2 pounds sugar and 2 glasses water. Prepare syrup with the water and an initial portion of sugar and pour over cooled plums. A day later drain, add another ½ pound sugar, boil and cool before pouring over the fruit. On the third day add the remaining ½ pound sugar, boil, add the fruit and bring to the boil two or three times. Finish gently without letting the plums fall apart.

Another method is to peel the plums and immediately drop them into cold water. Boil syrup, add plums and cook halfway, then transfer to an earthenware bowl and cover.

On the following day drain and boil syrup, add fruit and simmer until ready. Pack the plums into a jar; if the syrup is thin, reduce it a little more and pour it over once cool. A vershok of vanilla may be added.

Or take the finest firm but not fully ripe plums, and for each pound use 1–1½ pounds sugar. Peel, arrange on a dish, sprinkle with ½ pound finely powdered and sifted sugar and place in a barely warm oven.

As juice appears, drain it, sprinkle with another ¼ pound sugar and return to the same oven overnight. The next day drain and combine the juices, add the remaining sugar, boil, then simmer the plums in it.

Cool in an earthenware bowl and pack in jars. A few very ripe plums may be placed on the dish for additional juice and discarded afterwards.