{"id":7843,"slug":"canned-plums","title":"CANNED PLUMS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four quarts of plums","one quart of sugar","one cup of water"],"ingredients_norm":["plum","sugar","water"],"steps":["Wash, drain and prick the plums.","Make a syrup of the sugar and water; put part of the fruit in the boiling syrup; cook five minutes; fill and seal the jars.","Put more fruit in the syrup; remove and continue the process until all the fruit has been cooked."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w98:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cda4d3c1ac7fb812c39ba29ee6a9127940da3cf2dafd48d68be833265d5294cb","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/canned-plums"}