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Plums (Usually canned without)

Plums are usually canned without removing the skins. Prick each plum in several places that the skin may not burst. Wash and drain the plums. Allow a cup of sugar to each quart of plums and about a cup of water to four quarts of plums. Make a syrup of the sugar and water, put in part of the plums, let cook about five minutes, skim into jars, fill the jars with the boiling syrup, and seal at once. Reheat the syrup to the boiling point, add the rest of the plums, cook and seal as before.