Plum Preserves
Directions
Take fruit and sugar, pound for pound. Scald the plums to remove the skins, or if left unpeeled prick each one in several places that the juice may exude; let it stand. Drain and put the plums in the kettle with alternate layers of sugar. Pour the juice over this and let them boil five minutes, then remove the plums with a skimmer and boil the syrup until it thickens. Return the plums and boil ten minutes longer. Put in jar and tie up closely when cold.