The 1901 Cookbook Archive
No. 3311 — Plum Jelly
English historical translation of Molokhovets recipe No. 3311 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse plums of any kind, remove the stones and put the fruit in a preserve pan with just enough water to cover.
Cook until soft, stirring to prevent scorching, then strain. For each glass juice use 1½ glasses sugar.
Measure the reduction with a wooden splinter and cook until halfway between the two marks, or a little further.
Original source: Read Russian recipe No. 3311. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.