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Plums, Green (Brandied Preserved)

Green preserved plums (Erken 1914): 1 kg plums steeped with 1.5 kg sugar and 3/4 dl brandy overnight, the juice boiled and the plums steeped in it, repeated over several days before jarring with boiling juice and sealing with rum-dipped paper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 595 (falt i det fri)

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About the dish

A festive preserving of green plums over several days, in which the fruit alternately steeps in sugar syrup and rests. Erken uses brandy in the syrup and rum-dipped paper as a seal — a common method before patent jars became commonplace.

How to make it

  1. 1

    Day 1: Layer with sugar

    Dry the plums in a clean cloth, prick them and place them in a tureen or bowl. Sprinkle the sugar over and pour on the brandy. Cover and let stand until the next day.

  2. 2

    Day 2: Boil the juice

    Pour off the juice from the plums, boil it over low heat and skim it well.

  3. 3

    Day 2: Steep the plums

    Once the juice has boiled for a quarter of an hour, add the plums and let them steep for 10 minutes. Then pour everything back into the tureen, cover and let stand until the next day.

  4. 4

    Day 3: Boil the juice smooth

    Pour the juice off the plums again and boil it until it turns smooth. Transfer the plums into the jars and pour the boiling juice over.

  5. 5

    Day 4: Seal

    Let the jars stand covered until the next day. Then lay rum-dipped paper over and seal the jars.

Changes from the original

"3/4 del." is interpreted as 3/4 dl brandy, and "IV*" as 1 1/2 kg sugar. The tureen is retained but can be replaced with a bowl. The steps are numbered and distributed across days.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 595) → 1949 (korrekturlest, s. 715)~52% av teksten endretfjernetlagt til
1 kg. plommer 1 1/2 1¼ kg. sukker 3/4 3½ del. konjak. Plommerne tørres konjakk. Plommene tørkes i et rent klæde, prikkes og lægges legges over i en terrin. bolle. Sukkeret haves has over dem og dernæst konjak. konjakk. Det tildækkes tildekkes og staar står til næste dag. Da heldes helles saften fra plommerne, plommene, koker over sagte ild svak varme og skummes. Naar Når den har kokt 1 kvarter, haves plommerne i og er der has plommene i, trekker i 10 minutter, da heldes helles det hele op i terrinen bollen og staar tildækket står tildekket til næste dag. — Saften heldes helles da atter fra plommerne plommene og koker, koker til den blir jevn. Plommerne maa Plommene må imidlertid være lagt over i de krukker, glass som er bestemt dertil, hertil, og over dem heldes helles den kokende saft. De tildækkes tildekkes og staar står til næste dag; saa lægges papir over, dyppet i rum, og krukkerne tilbindes. dag. Glassene skrues til.

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Frequently asked questions

Why does the recipe take three days?
The plums draw in sugar and brandy overnight, the juice is boiled and poured over again the next day, and on the last day the juice is boiled until smooth and poured boiling over the plums in the jars. Altogether they stand covered for three days (about 72 hours) before being sealed.
How much sugar and brandy do I need?
For 1 kg plums: 1½ kg sugar and 3/4 deciliter brandy.
Why are the plums pricked?
The plums are dried in a clean cloth and pricked so the sugar syrup and brandy can penetrate, and so they do not burst uncontrollably during cooking. They should boil only 10 minutes in the juice.
How are the finished plums stored?
The plums are placed in jars, the boiling juice poured over, and they stand covered until the next day. Then rum-dipped paper is laid over and the jars are sealed. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 595.

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