From a peck of this rich fruit, pick out all the largest and most
clear. Put a handful of vine leaves into a pan, then a layer of the
fruit, and so on, in alternate layers, to the end; fill the vessel up
with water, put them over a moderate fire, and let them get thoroughly
hot through, skim them well, pour off the water, and put the plums on a
sieve to cool. Now take off the peels carefully, and, as you proceed,
put them into the water they were heated in, with fresh leaves, and let
them boil three minutes, preventing the escape of the steam as much as
you possibly can. Let them remain at a moderate distance from the fire
seven or eight hours, or until they become green; then put them on a
sieve to drain, and then boil them up in a good clear syrup once a day,
for three successive days. Then take them up, and place in clean dry
glasses and jars; skim the syrup thoroughly over the fire, and, when
nearly cold, pour it over the plums, put brandy paper upon them, and
cover with bladder. You will have an elegant and very rich preserve.