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Preserved Prunes

Wash well two or three pounds of prunes, and place them in a saucepan with enough water to cover them, adding the grated rind of a lemon; set the pan over a slow fire and cook gently until the fruit is quite tender, then remove, and pass through a sieve. To each pound of the pulp, use three-quarters of a pound of sugar; place the sugar in a preserving-pan with a little water, and, when it is melted, add the pulp. Boil it for fifteen minutes longer, skimming frequently. Keep the preserves in jars or pots until used.