Weigh the fruit and scald in boiling water to make the skins come off
easily. Let them stand in a large bowl an hour after they are peeled,
that the juice may exude. Drain this off; lay the plums in the kettle,
alternately with layers of sugar, allowing pound for pound; pour the
juice over the top and heat slowly to a boil. Take out the plums at
this point, very carefully, with a perforated skimmer, draining them
well through it, and spread upon broad dishes in the sun. Boil the
syrup until thick and clear, skimming it faithfully. Return the plums
to this, and boil ten minutes. Spread out again until cool and firm;
keeping the syrup hot on the fire, fill your jars three-quarters full
of the fruit; pour on the scalding syrup, cover to keep in the heat,
and, when cold, tie up.
_Or,_
If you do not care to take the trouble of peeling the fruit, prick it
in several places with a needle, and proceed as directed.