Tag: preserved fruit | Orchard Notes

Mary Smith, on Drying ‘Green Gage Plumbs’

This eighteenth century method for drying greengages calls for candying your plum(b)s in syrup before setting them to dry.

The anonymous author of this 18th century tract takes time our from moralising to make something jammy.

Here’s a C19th recipe for a grape-and-apple jam that seems to be good with all sorts of things.