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Preserved Plums Without the Skins

Pour boiling water over large egg or other suitable plums; cover them until cold, then pull off the skins. Make a syrup of a pound of sugar and a teacupful of water for each pound of fruit, and pour it over; let them remain for a day or two, then drain off and boil again; skim it clear and pour it hot over the plums. Let them remain until the next day, then put them over the fire in the syrup; boil them very gently until clear; take them from the syrup with a skimmer into the pots or jars; boil the syrup until rich and thick; take off any scum which may arise, then let it cool and settle, and pour it over the plums.