Orlean Plums

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Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

An equal quantity of sugar and of plums.
The fruit gathered before it is quite ripe.
Put it into a pan with cold water, simmer it till the skins appear to crack, so that you may peel them off.
Have ready, a thin clear syrup made of 1 lb.
sugar, and a gill of water, put in the plums, give them a gentle boil, and put them by in a basin, till the next day;
if they then appear done enough, drain them from the syrup, if not, boil again, and remain till the following day;
then drain them, add the remainder of the sugar to the syrup, boil it till rich, and quite clear;
put the plums into jars, pour the syrup over, leave them open till the next day, then put brandy papers over, and over them run mutton suet.