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Greengage Preserve

Place the fruit in a wire basket, immerse the basket in boiling water, and when the skins loosen take them out of the water and peel them. Weigh the fruit and allow one pound of sugar for every pound of fruit. Place a layer of the fruit in a large earthen jar, sprinkle it with some of the sugar, then add another layer of fruit and sugar and when all is used set the jar aside until the next morning. In the morning draw off the juice that has formed. Boil it, skimming it as the scum rises. When the juice is quite clear add the fruit and cook it gently about half an hour, or until the greengages are clear and tender. Skim out the fruit, place it on a large platter, and boil the syrup until it is as thick as desired, draining into the kettle all that drains from the fruit on the platter. When thick enough return the fruit to the syrup, and when hot set away. re-