Plum Preserve
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- plums
- g white powdered sugar
Instructions
- Pit ripe plums (greengages preferred) and boil a few minutes.
- Sieve, then return to the heat with 60 g sugar per 100 g of raw plums.
- Cook fully; if mold later appears, it means undercooking, so reheat.