Damson Plum Preserves
| Damson Plums, | 1 quart |
| Sugar | |
| Water |
The Damson plums Adelaide wiped thoroughly, and pricked each one with a silver fork twice. Then she weighed the fruit. To each pound she measured three-quarters of a pound of sugar. To each pound of sugar Adelaide measured one cup of water. The sugar and water she put in the saucepan and placed over the fire. When the syrup boiled, Adelaide skimmed it and added the plums. The plums Adelaide cooked until they were tender, stirring them carefully with a wooden spoon so as not to break the fruit, then filled the sterilized pint jar to overflowing. A silver knife was inserted between the fruit and jar to let all air bubbles rise to the top and break. The new rubber was dipped in boiling water, placed over the top smoothly and the jar sealed quickly. This Adelaide stood upside down out of the way of any draft. In the morning the jar was carefully examined to see that it did not leak, all stickiness was wiped off with a damp cloth, the label was pasted on, and then Adelaide stored the jar away in the preserve closet.