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Magnum Bonum Plum Jam

The magnum bonum is the largest of our plums, and is excellent for jam and for other purposes. Choose the fruit when fully ripe. Take off the skins, remove the stones, and boil the plums gently for forty minutes, keeping them well stirred all the time to prevent their burning; add three pounds of sugar in lumps for every four pounds of fruit, and boil ten minutes longer. Three or four minutes before the jam is taken from the fire, add a quarter of the kernels blanched and sliced. Probable cost of plums, 6d. per dozen.