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Plum Marmalade

Stone and peel some ripe plums and lay them in a deep dish and cover them thickly with caster-sugar, place in a cool spot and leave until the following morning. Put them in a preserving-pan with one pound of crushed loaf sugar for every pound of the fruit used, weighting them after they have been stoned, and boil until they are reduced to a pulp; crack some of the stones and boil the kernels in the marmalade, then turn the marmalade into jars and leave it until quite cold. Cover over with paper, and tie down tightly.