Plum marmalade may be made in this manner, flavouring it with pounded plum-kernels.
"Directions for Cookery, in its Various Branches" by Eliza Leslie
I remember that we always had spiced buns and tarts and a certain kind of plum marmalade that mother had great skill in making.
"The Little Colonel's House Party" by Annie Fellows Johnston
Too much marmalade, and not enough plum!
""Over There" with the Australians" by R. Hugh Knyvett
In place of plums any kind of fruit or marmalade may be taken, but it must be thick.
"Desserts and Salads" by Gesine Lemcke
Cover with a thin layer of plum (blue damson preferred) marmalade, and cover with top slice of toasted muffin.
"Civic League Cook Book" by Anonymous
Marmalade of plums or green-gages may be made in the same manner.
"Domestic French Cookery, 4th ed." by Sulpice Barué
For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds.
Pumpkin Tart With Plum Marmalade .