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Magnum Bonum Plums, to Preserve

Take fine whole fruit, ripe and without bruise; peel and open them only just enough to extract the stones; handle them lightly, so that the juice may not be drawn and lost. Weigh the plums, and strew over each pound of fruit, placed on a flat dish, one pound of good powdered sugar, and cover them for twelve hours. Put them into a preserving-pan with the sugar; boil very gently (or the fruit will shrivel) for about half an hour. If the plums look clear, lift them out carefully with a spoon and put them into jars. Crush the stones, blanch and split the kernels, put some with the syrup (the quantity must depend on taste), but they are generally thought to impart a delicious flavour to the preserve; boil the syrup rapidly until a little put upon a plate will set, then pour it over the plums in the jars. This recipe will serve for large plums in general and for apricots.

MAGNUM BONUM PLUMS, TO PRESERVE (another way.) (See PLUMS, MAGNUM BONUM.)