Take fine ripe plums; weigh them, and to each pound allow a pound
and a half of loaf-sugar. Put them into a pan, and scald them in
boiling water to make the skins come off easily. Peel them, and
throw them as you do so into a large china pitcher. Let them set
for an hour or two, and then take them out, saving all the juice
that has exuded from them while in the pitcher. Spread the plums
out on large dishes, and cover them with half the sugar you have
allotted to them, (it must be previously powdered,) and let them
lie in it all night. Next morning pour the juice out of the
pitcher into a porcelain preserving kettle, add the last half of
the sugar to it, and let it melt over the fire. When it has boiled
skim it, and then put in the plums. Boil them over a moderate
fire, for about half an hour. Then take them out one by one with a
spoon, and spread them on large dishes to cool. If the syrup is
not sufficiently thick and clear, boil and skim it a little longer
till it is. Put the plums into glass jars and pour the syrup warm
over them.
The flavour will be much improved by boiling in the syrup with the
fruit a handful or more of the kernels of plums, blanched in
scalding water and broken in half. Take the kernels out of the
syrup before you pour it into the jars.
You may preserve plums whole, without peeling, by pricking them
deeply at each end with a large needle.
Green gages and damsons maybe preserved according to this receipt.