Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

by Maria Parloa

PLUM PRESERVE.

• 4 quarts of green gages.
• 2 quarts of sugar.
• 1 pint of water.

Prick the fruit and put it in a preserving kettle. Cover generously with cold water. Heat to the boiling point and boil gently for five minutes. Drain well.

Put the sugar and water in a preserving kettle and stir over the fire until the sugar is dissolved. Boil five minutes, skimming well. Put the drained green gages in this sirup and cook gently for twenty minutes. Put in sterilized jars.

Other plums may be preserved in the same manner. The skins should be removed from white plums.