Take any tender plummes and put them in an earthen pot and put your
pot into a pot of Seething water and when they are dissolved strain
all y^e water or liquor from them through a fair cloth and set the
liquor by to make quiddenye of then strain the pulpe through a piece
of cushen canvis take as much Sugar as the pulpe do weigh put to it as
much water as will melt it and boyle it to a candie hight and boyle the
pulpe of the plummes very well upon a chafendish of coles and put them
hot together so boyle them with stiring then lay them upon a pye plate
and fashion it & dry it as before put some pulpe of apples amongst the
plumme pulpe or it will be tough.
To make marmalade of these plummes there is no difference but boyle it
higher then your paste till it come clean from the bottom of ye skillet
then box it.