7 lbs. fruit, pared.
4 lbs. white sugar.
1 pint strong vinegar.
Mace, cinnamon, and cloves.
Pare peaches and pears; prick plums and damsons, tomatoes, “globes” or
husk-tomatoes (otherwise known as ground-plums). Put into the kettle
with alternate layers of sugar. Heat slowly to a boil; add the vinegar
and spice; boil five minutes; take out the fruit with a perforated
skimmer and spread upon dishes to cool. Boil the syrup thick; pack the
fruit in glass jars, and pour the syrup on boiling hot.
Examine every few days for the first month, and should it show signs
of fermenting set the jars (uncovered) in a kettle of water, and heat
until the contents are scalding.
Husk-tomatoes—a fruit which looks like a hybrid between the tomato and
plum—are particularly nice put up in this way.