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Plum Jam

Have ready twelve pounds of large ripe plums peeled and divided into halves, crack their stones, blanch the kernels and pound them in a mortar. Put the parings and cracked stones into a pan with the juice of some very red beet-root, which has previously been pressed out in a mortar, and six pints of water. Boil this until it is reduced to half the original quantity, and then strain it through a fine wire sieve; put the fruit in a preserving-pan with the strained liquor and pounded kernels, and thirteen and one-half pounds of coarsely-crushed loaf sugar, place the pan over a moderate fire, and stir until it is reduced to a stiff jam, then turn it into pots and let it stand for several hours; when quite cold, sift into each jar a small quantity of caster-sugar, and cover with rounds of paper dipped in beaten egg, tie securely and put them away for future use.