Prick with a needle to prevent bursting; prepare a syrup allowing a
gill of pure water and a quarter of a pound of sugar to every three
quarts of fruit. When the sugar is dissolved and the water blood-warm,
put in the plums. Heat slowly to a boil. Let them boil five minutes—not
fast or they will break badly, fill up the jars with plums, pour in the
scalding syrup until it runs down the sides, and seal.
Greengages are very fine put up in this way; also damsons for pies.