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Plums Spiced

When making marmalade with plums that do not require soda (for bitterness or extreme acidity) save the water poured off after simmering to tenderness and cook down one-fourth or till rather thick. To a quart of this juice add a pint each of sugar and vinegar, a teaspoon of allspice and one-half teaspoon each of mace, cloves, and cinnamon. Pour, after boiling thirty minutes, over fresh, ripe plums which have (each) been pricked in several places. Place in heated jars; cover and let stand twelve hours; drain; re-cook syrup and pour over plums. Repeat, letting syrup thicken to one-half the last cooking. Seal while hot. A syrup of the sugar and vinegar may be used without adding fruit juice.