“The chicken was supplemented by light new bread, excellent butter and cheese, Marilla’s fruit cake and a dish of preserved plums, floating in their golden syrup as in congealed summer sunshine. There was a big bowlful of pink-and-white asters also, by way of decoration; yet the spread seemed very meager beside the elaborate one formerly prepared for Mrs. Morgan.”
A cook of roughly the same moment, setting down the same dish.
Pare the plums, but do not remove the stalks or stones; take their weight of dry sifted sugar, lay them into a deep dish or bowl, and strew it over them; let them remain thus for a night, then pour them gently into a preserving-pan with all the sugar, heat them slowly, and let them just simmer for five minutes; in two days repeat the process, and do so again and again at an interval of two or three days, until the fruit is tender and very clear; put it then into jars, and keep it in the syrup, or drain and dry the plums very gradually, as directed for other fruit. When they are not sufficiently ripe for the skin to part from them readily, they must be covered with spring water, placed over a slow fire, and just scalded until it can be stripped from them easily. They may also be entirely prepared by the receipt for dried apricots which follows, a page or two from this.
Sources: The passage is from L. M. (Lucy Maud) Montgomery, Anne of Avonlea, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, cheese stamp.