Recipe Manuscript

Green Gelly Of Plumbs

Name: Green Gelly Of Plumbs
Prep time: PTPT10M
Cook time: PTPT1H30M
Yield: 8
Cuisine: European
Ingredients: 1 kg green (unripe) plums or substitute greengages or underripe white plums; 1.2 liters water; Fine white sugar (equal weight to strained plum juice, approximately 500 g per 500 ml juice)

1674

From the treasured pages of Cookbook of Susanna Packe

Written by Susanna Packe

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1674

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Green Gelly Of Plumbs

"Take the Amber or whit pure plum whill it is green before it begin to Turn pull ofe the steale & put them in a cleane presarueing pan with a littell more waiter then will couer them set them one a quick fire that is cleare & let them Boyle as fast as the can till you preseaue them to groe thick then Take it ofe & put it in a cleane earthen pan for that purpose= when it is coold strain out ye skin & stons & take the cleare of it= as you like ye coole you may wayh ye waight in fine sugar &= Boyle it up as your other Gelly= if you plumbs be Right it will bee a puer coole I haue Expearned it"

Note on the Original Text

The recipe is written as a conversational, almost narrative sequence—common for the era, assuming the reader had enough experience to fill in the gaps. Spellings are variable ('waight' for weight, 'couer' for cover), and punctuation inconsistent, typical of handwritten manuscript cookbooks before standardized spelling. It relies on sensory cues ('when you preseaue them to groe thick'), rather than measured times or temperatures, reflecting both the hands-on approach of historic kitchen practice and a lack of precise measuring equipment.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Susanna Packe - Click to view recipe in book

Title

Cookbook of Susanna Packe (1674)

You can also click the book image above to peruse the original tome

Writer

Susanna Packe

Era

1674

Publisher

Unknown

Background

A delightful culinary treasure from the 17th century, this book offers a charming glimpse into the flavors and techniques that graced English kitchens in Susanna Packe's time, promising a feast of history and taste for any food enthusiast.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

The recipe comes from Susanna Packe's 1674 collection, a time when English gentlewomen often compiled household manuals of recipes and remedies. 'Amber or white pure plum' refers to early-harvested, hardly-ripened plums, prized for the clarity and tartness they brought to preserves and jellies. Sugar, still precious but increasingly available, was used in significant amounts to create shelf-stable confections like this. The goal was a jewel-bright, slightly tart, refreshing jelly—a vivid treat for the table and a demonstration of both skill and status.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, this preserve would be made in a wide, shallow 'preserving pan'—often of copper or earthenware—for fast, even boiling. Cooks used wooden spoons for stirring and coarser strainers or fine linen cloths for sieving the fruit from the juices. The mixture was poured into earthenware pans for cooling and later set in glass or ceramic jars. Quick, clear fires (from wood or coal) ensured the rapid boil critical for clarity.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

1 hr 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lbs green (unripe) plums or substitute greengages or underripe white plums
5 cups water
Fine white sugar (equal weight to strained plum juice, approximately 1.1 lbs per 2 cups juice)

Instructions

To recreate this 17th-century 'Green Gelly of plumbs', start by sourcing green, unripe plums—about 2.2 lbs.
Remove their stems and place them in a large saucepan, adding roughly 5 cups of water, just enough to more than cover the fruit.
Bring the mixture to a vigorous boil over high heat, letting the fruit cook rapidly until it thickens slightly and the plums soften, which may take around 45 minutes to 1 hour.
Once thick, take the pot off the heat and pour the mixture into a heatproof bowl.
When cooled, strain out skins and stones, collecting only the jewel-clear liquid.
For every 1.1 lbs of the strained plum juice, weigh out 1.1 lbs of fine white sugar.
Return both to the cleaned pan and boil together, stirring occasionally, until the mixture sets into a translucent gel (reaching about 221°F on a sugar thermometer, or when a drop gels on a cold plate).
Pour into clean jars or serving dishes and let set.
You should end up with a beautifully clear green plum jelly.

Estimated Calories

180 per serving

Cooking Estimates

It takes about 10 minutes to prepare everything before you start cooking. Cooking the plums and boiling with sugar takes around 1 hour and 30 minutes in total. This recipe makes about 8 servings, and each serving has about 180 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.