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Preserved Plums

Jennie June.

Allow to every pound of fruit three-quarters of a pound of sugar; put into stone jars alternate layers of fruit and sugar, and place the jars in a moderately warm oven. Let them remain there until the oven is cool, If prepared at tea time let them remain until morning; then strain the juice from the plums, boil and clarify it, Remove the fruit carefully to glass or china jars, pour over the hot syrup and carefully cover with egg, tissue paper, or thick white paper pasted, or bladder tied closely down.