8 quarts of plums.
2 quarts of sugar.
1 pint of water.
Nearly all kinds of plums can be cooked with the skins on. If it is
desired to remove the skin of any variety, plunge them in boiling water
for a few minutes. When the skins are left on, prick them thoroughly to
prevent bursting. (See fruit pricker, p. 10.)
Put the sugar and water into the preserving kettle and stir over the
fire until the sugar is dissolved. Wash and drain the plums. Put some of
the fruit in the boiling sirup. Do not crowd it. Cook five minutes; fill
and seal the jars. Put more fruit in the sirup. Continue in this manner
until all the fruit is done. It may be that there will not be sufficient
sirup toward the latter part of the work; for this reason it is well to
have a little extra sirup on the back of the stove.