I'm feeling rather proud, too, of my success with plum jam. It really
strikes me as being delicious, and from the favored few who have been
allowed to "taste" it, I have heard very flattering things. So you
shall receive this recipe also. Have ready say twelve pounds of large
ripe plums peeled and divided into halves; crack their stones, blanch
the kernels and pound them in a mortar. Put the parings and cracked
stones into a pan with three quarts of water. Boil this until it is
reduced one-half, and then strain it through a fine wire sieve. Put
the fruit into a preserving pan with the strained liquor and pounded
kernels and twelve pounds of crushed loaf sugar. Cook over a slow fire
until it is reduced to a stiff jam, then turn it into jars and let it
stand till quite cold, sift into each jar a layer of powdered sugar,
cover with rounds of paper dipped in brandy, tie securely and put
away. Some foggy morning spread a little of this jam on some toasted
muffins for breakfast, have some English breakfast tea, and play you
are in "Lunnun."