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Greengages, to Preserve in Syrup

Proceed exactly as in the last recipe, with the exception of removing the stones before putting the fruit into the syrup. Boil the fruit for three days-eight minutes each day--and be careful to skim the syrup well, both before and after the fruit is put in. Blanch and slice a quarter of the kernels on the last day, and put them into the pan. Turn the plums into jars, cover them with the hot syrup, and tie them down securely in the usual way. A pound of fruit is enough for a pound jar.