Recipe no. 517 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 233.
Ingredients
- plums
- sugar
- water
- white paper
Preparation
- PreparationTake 1 kg of well-ripened plums, cut in two and remove the stone.
- SyrupPut 500 g of chopped sugar into a basin, moisten with a glass of cold water and let melt, tossing from time to time.
- CookingSet the basin on the heat and boil for 2 minutes. Add the plums, stirring with the skimmer. Let cook for half an hour without stopping stirring.
- PottingTake off and transfer into glass jars.
- StorageCover with white paper and keep in a dry, cool place.
Reboul's text
Take a kilo of well-ripened plums, cut them in two and remove the stone.
Put 500 grams of chopped sugar into a basin, moisten with a glass of cold water and let melt, tossing it from time to time. Then set the basin on the heat and boil for 2 minutes; add the plums, stirring with the skimmer; let cook for half an hour without stopping stirring. Then take off and transfer into glass jars.
We recommend keeping all jams, once covered with white paper, in a dry, cool place. Dryness prevents mould and cold prevents fermentation.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| pruno | plums |
| sucre | sugar |
| escumadouiro | skimmer |
| counfituro | jam |
| couiesoun | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 517, page 233. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.