Plum Conserve
4 pounds plums
1 cup seeded raisins
2 oranges
sugar
juice of 1 lemon
1/2 pound walnuts
Wash plums; remove stones; add raisins and oranges which have been sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and juice. Put into kettle, cook slowly about 45 minutes or until thick like jam, stirring to keep from burning. Add lemon juice and chopped nuts. Pour into sterilized jars.
Spiced Currants
3 lbs. white sugar
5 lbs. ripe currants
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon cloves
1 tablespoon allspice
1/2 pint vinegar
Boil currants one hour, then add sugar, spices and one-half pint vinegar, boil one-half hour longer. Pour into jars and store.
Jellies
Heat and mash fruit until juice runs readily. If fruit is not entirely broken up rub through coarse sieve. Pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain thoroughly but do not squeeze. Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes (berries and currants less than other fruits); add sugar which has been heated in oven; stir until sugar is dissolved and boil about 5 minutes. Pour into hot sterilized tumblers. Hard fruits like apples and quinces should be cut up, covered with cold water and cooked until tender before turning into jelly bags.