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Plum Preserves

Prick the plums with a coarse needle. Allow a pound of sugar to each pound of fruit and a cup of water to each pound of sugar. Melt the sugar in the water, let boil, and skim; then add the plums, a few at a time, and let boil very gently about twenty mintues. Remove the fruit to jars with a skimmer and let the syrup boil. Strain enough juice from the plums in the cans back into the saucepan, to have the jar filled to three fourths its height with plums.

Boil the syrup until quite thick, then use to fill the jars.