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Plums

Stem and wash the plums, and to every pound of plums allow three-quarters of a pound of sugar. If the plums are large prick the skin to prevent their bursting. If green or yellow gages, it is best to remove the skins by scalding. Cover the fruit with the sugar and stand aside over night. This should be done in large meat plates or earthen dishes. In the morning put sufficient to fill two cans at a time, in a porcelain-lined kettle, bring to a boil, simmer until soft without breaking. Skim and can as directed. 4 pounds of peaches,