| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Jelly |
1 |
Servings |
INGREDIENTS
|
|
Reserved pulp from making brandy (see "Bubbe's Plum Brandy") |
INSTRUCTIONS
From: Barbara Pollack <blpatcai@erols.com>
Date: Wed, 10 Jul 1996 02:09:52 -0400 (EDT)
A delicious spread with a seductive yeasty aroma.
Cook the pulp down until it the remaining fruit breaks down and the mixture
is spreadable and thick. Keep in refrigerator. Yield: approximately one
pint.
JEWISH-FOOD digest 246
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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