4 qt. plums
1 c. hot water
2 lb. sugar
1 lb. raisins
2 c. English walnut meats
Wash the plums, cut them in half, and remove the seeds. Add the water to
the sugar, place over the fire in a preserving kettle, and stir until
the mixture comes to a rapid boil. Wash the raisins, which should be
seeded, add them with the plums to the sirup, and cook until the mixture
is the consistency of jelly. Just before removing from the stove, add
the nut meats. Pour the mixture into hot sterilized glasses, cool, seal,
and label. If very sour plums are used, increase the amount of sugar.
66. CHERRY-AND-PINEAPPLE CONSERVE.--Cherries combine very well with
pineapple in a conserve. Sweet cherries should, if possible, be used for
this purpose.