No. 3389 — Preserved Greengages and Other Plums Except Hungarian Varieties
English historical translation of Molokhovets recipe No. 3389 from the 1901 Russian cookbook, retaining original methods and measures.
Select the ripest unblemished greengages or other plums except Hungarian plums. Pierce each in several places with a wooden pin, then put in cold water and heat until very hot but not boiling.
Drain and transfer to cold spring water for twelve hours to firm the fruit. Drain again, cover with cooled thin syrup and leave for twenty-four hours.
Drain the syrup. Pack fruit in compotier jars, pour over fresh thick cooled syrup, cover with animal bladder and boil the surrounding water for fifteen minutes.
Remove from heat and allow water to cool. Wipe jars and keep in a cold dry place, as described in the general note.
The drained syrups may be used in fresh compote, sweet soup or to flavour sweet vodka.