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Greengage Jam

Choose greengages which are not over-ripe; weigh them, and allow three-quarters of a pound of sugar to every pound of fruit. Remove the stones and skins, and strew over the plums half of the sugar, pounded and sifted. Let them stand for five or six hours. Put them into a preserving-pan, and let them simmer until reduced to pulp; add the remainder of the sugar, and boil until a little of the syrup poured upon a plate feels thick and firm. The jam must be well boiled, as plum jams are apt to ferment. A few minutes before the jam is taken from the fire add a quarter of the kernels, blanched and sliced. Put the jam into jars; put oiled paper over them, and cover the tops of the jars with thin paper, dipped in gum. Probable cost, 8d. per pound. Sufficient, a pint and a half of fruit for one pound of jam.