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Plum Jam

The directions for making various kinds of plum jam are given under the name of the plum itself. There are so many varieties of this fruit, and these differ so much in quality and sweetness, that hardly any general recipe can be given. Nevertheless, as there are numerous occasions, especially in towns, where fruit is bought without its distinctive name being known, the following instructions are given, as they will answer for most kinds of the fruit. It must be remembered that when the plums are very hard and sour a large proportion of sugar will be required. Divide the plums, and take out the stones; or, if preferred, merely gash them with a silver knife, and remove the stones as they rise in the pan. Spread the plums out on large dishes, sprinkle over them three pounds of sugar to every four pounds of fruit, and let them remain for twenty-four hours. Put them into a preserving-pan, and bring them gently to a boil, stirring them with a wooden spoon to keep them from burning. Carefully remove the scum as it rises, afterwards boil the plums quickly for a quarter of an hour. If liked, a few of the stones can be cracked, and the kernels peeled and added to the jam two or three minutes before the jam is taken from the fire. When the jam sets and the plums are tender, the preparation is sufficiently boiled.