4 qt. green-gage plums
4 lb. sugar
1-1/2 c. hot water
Wash the plums, cut them in half, and remove the seeds, but not the
skins. Dissolve the sugar in the water over the fire, and when it comes
to the boiling point, add the plums. Cook slowly until the plums are
mushy and the entire mixture is thick. Pour into sterilized glasses,
cool, seal, and label. If sweet plums are used, decrease the quantity
of sugar.
79. GOOSEBERRY JAM.--When gooseberries are well ripened, they make very
good jam. As this fruit is rather tart, considerable sugar must be used
if a sweet jam is desired.