Wild Plum Preserves
Directions
Scald the plums in saleratus water, 1 teaspoonful to 2 gallons of plums. When the skins break slightly, pour off the water and turn the plums into a colander to drain. When cool remove the pits and weigh the fruit. Allow pound for pound of sugar. Clarify the sugar by boiling with a little water, skim and put in the fruit. When tender skim out and boil the syrup down and pour over the plums. Tie up in small jars when cold.