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Plum and Lemon Jam

Use with greengages, the grated rind and juice of a lemon for each quart of fruit.

PLUM JELLY No. I If the plums are very tart or bitter a little soda may be added, about one dessertspoonful for each peck of fruit, letting all come to a boil. Drain and add fresh water, barely enough to cover, cooking down till plums are tender. Strain through a flannel bag (over night if possible; a cheese cloth bag will facilitate matters but it must not be squeezed). Let cook down one-fourth; skim and add sugar in equal proportion to weight of fruit. When sugar has dissolved the juice will jell in twenty minutes or under. PLUM JELLY No. 2 Use wild plums, the fruit or juice-one-third or one-fourth part plums-with juice of crab apples. This combination makes a beautiful colour and delicious flavour.