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Plum Marmalade

Cut twenty-five pounds fine, sound egg or other plums in halves, remove stones, place in saucepan with a teaspoon cinnamon, handful granulated sugar, quart cold water, cover pan, let boil until soft, stirring quite frequently meanwhile, remove and press plums through sieve into an earthen basin. Place in a copper basin three-quarters of a pound granulated sugar to every pound of plum juice, add two gills cold water, cook on brisk fire for ten minutes, add plum puree, and constantly stir while cooking for twelve minutes. Remove, place marmalade in stone jars, let thoroughly cool, cover with wax paper lightly dipped in brandy, tightly cover jars, place in cool place and it will be ready for use.