Plum Marmalade

An immigrated marmalade recipe found in
“Nye Mesterkokken” 
(The New Master Chef)
published by Skandinavisk Presse AS in 1974Plum Marmalade

If you can harvest plenty of plums in your own garden, or get them at a reasonable price, you should try this delicious plum marmalade. Through different detours, this recipe has travelled from the United States to Norway about 100 to 150 years ago.

Preparation: about 35 min.
Cooking time: about 25 min.
Cooling: about 1 day

This you need for 2 kg of marmalade
2 kg [4,4 lb] firm plums
1.5 liters [3 pt] (1.2 kg / 2,65 lb) sugar
1 dl [0,2 pt] water
Grated peel and juice of 2 lemons
1/4 teaspoon sodium benzoate
2 dl [0,4 pt] chopped walnut kernels

This is what you do

[1] Rinse the plums well. Wipe them. Cut them in two lengthwise and  remove the stones. Cut the halves into wedges.

[2] Place the plums with the sugar in layeres in a spacious bowl or jar. Pour in the water. Allow the plums to cool for 1 day.

[3] Pour it all into a saucepan. Boil onver low heat. Shake the saucepan occasionally.

[4] Stir in lemon juice and lemon peel. Boil the marmalade under cover for about 20 minutes.

[5] Remove the lid and cook the marmalade without lid for a few minutes. Shake the saucepan and make sure the foam comes to the surface. Remove th foam with a slotted spoon.

[6] The marmalade is finished when it has a thick, sticky consistency.

[7] Stir in sodium benzoate (stir it first into a little hot marmalade). Add the chopped walnut kernels.

[8] Pour the marmalade into hot, clean glass. Cool.

[9] Screw on a the lids tightly. Store the marmalade dark and cool.