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Greengage Marmalade

Take six pounds of ripe greengages, and remove the stalks. Boil the fruit quickly for about three-quarters of an hour, then rub it through a sieve with a wooden spoon, leaving the skins and stones behind. Return the pulp to the pan, add four pounds of loaf sugar, boil again for about twenty minutes, stirring constantly, and removing the scum as it rises. Drop a little on a cold plate, and when it is found to set quickly, pour it into pots, and tie down whilst hot. Probable cost, 8d. per pound.