2 qt. plums
1 c. hot water
1-1/2 lb. sugar
Select any variety of plums desired for preserves, and wash them in cold
water. Cut them in half and remove the seeds. Place the hot water and
the sugar in a preserving kettle, and bring to a rapid boil. Add the
plums and boil slowly for 15 minutes. Remove from the fire, pour into
hot sterilized jelly glasses. Allow them to cool and cover first with
paraffin and then with metal or paper covers. Before storing, label each
glass neatly.
58. QUINCE PRESERVE.--Quinces combined with apples make a preserve that
finds favor with many. As shown in the accompanying recipe, about
one-third as many apples as quinces make the required proportion.