Wash the plums, cut them in half, and remove the seeds. Add the water to the sugar, place over the fire in a preserving kettle, and stir until the mixture comes to a rapid boil. Wash the raisins, which should be seeded, add them with the plums to the sirup, and cook until the mixture is the consistency of jelly. Just before removing from the stove, add the nut meats. Pour the mixture into hot sterilized glasses, cool, seal, and label. If very sour plums are used, increase the amount of sugar.

66. CHERRY-AND-PINEAPPLE CONSERVE.--Cherries combine very well with pineapple in a conserve. Sweet cherries should, if possible, be used for this purpose.

CHERRY-AND-PINEAPPLE CONSERVE

Wash, stem, and seed the cherries. Slice and peel the pineapple and remove the eyes. Put the sugar and water over the fire in a preserving kettle, and stir until the sirup comes to the boiling point. To this sirup add the pineapple and the cherries and cook until the juice is very thick. Pour into hot sterilized glasses, cool, seal, and label.

67. RED-RASPBERRY-AND-CURRANT CONSERVE.--A conserve having a very attractive color and a most appetizing flavor is made by combining red raspberries with red currants.

RED-RASPBERRY-AND-CURRANT CONSERVE

Look the raspberries over carefully, and remove any that show signs of spoiling. Wash the currants and stem them. Add the water to the sugar and put the mixture over the fire to boil. Add the currants to this, and stir until the mixture comes to the boiling point. Boil for several minutes, or until the mixture begins to thicken, and then add the red raspberries. Continue to boil for 2 or 3 minutes longer. Pour into hot sterilized glasses, cool, seal, and label.