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Preserved Plums

With the common wild or blue plums they may be steamed or dropped for a minute or two in boiling water to loosen the skin, which may then easily be removed. After this proceed as with other preserves.

With other plums prick the skins in several places with a large needle to keep them from bursting, then place in layers in preserving kettle, allowing same amount of sugar. Let all come to a boil slowly; take out plums with skimmer; drain, and spread on plates in the sun. Cook down the syrup slowly for half an hour, skimming often; place plums in this for ten minutes (boiling them). Drain and dry as before and when quite cold place in jars, heated pouring the boiling syrup over the fruit and sealing a once.

PICKLED PLUMS No. I Pour over hard, unripe plums which have been washed, dried, and pricked in a number of places, boiling, spiced vinegar, repeating three times.

PICKLED PLUMS No. 2 Plums of any kind may also be pickled like cherries (cold), placed in jars in layers, alternating with layers of sugar; cold vinegar poured over, and sealed.

BRANDIED PLUMS No. I Select greengages which are full-sized but still hard, and place in layers in jars. To each pint of white brandy allow two and one-half ounces granulated sugar; pour over and seal tight.

BRANDIED PLUMS No. 2 Make a syrup as for preserves. When thick add twothirds part of brandy and pour over the fruit.