{"id":7877,"slug":"plum-conserve-no-2","title":"PLUM CONSERVE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three pounds of German prunes","one pound of seeded raisins","two oranges","juice of two lemons","one pound English walnuts","three pounds of sugar"],"ingredients_norm":["german prune","raisin","orange","juice of lemon","english walnut","sugar"],"steps":["Wash three pounds of German prunes, remove the stones and cut them into small pieces.","Mix one pound of seeded raisins, two oranges cut in small pieces, the juice of two lemons, one pound English walnuts broken in chunks, and three pounds of sugar.","Place all the ingredients in the preserving kettle on the stove and let come slowly to the boiling point and cook steadily until the fruit is clear and thick.","Put in jelly glasses or jars."],"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:w103:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"27370b1185e98a9336f86785fe24f02a3922be45e8804afc1606ad506652dded","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","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/plum-conserve-no-2"}