PLUMS, to Preserve Dry

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

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

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
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.

Ingredients.—To every lb.
of sugar allow ¼ pint of water.
Mode.—Gather the plums when they are full grown and just turning colour;
prick them, put them into a saucepan of cold water, and set them on the fire until the water is on the point of boiling.
Then take them out, drain them, and boil them gently in syrup made with the above proportion of sugar and water;
and if the plums shrink, and will not take the sugar, prick them as they lie in the pan;
give them another boil, skim, and set them by.
The next day add some more sugar, boiled almost to candy, to the fruit and syrup;
put all together into a wide-mouthed jar, and place them in a cool oven for 2 nights;
then drain the plums from the syrup, sprinkle a little powdered sugar over, and dry them in a cool oven.
Time.—15 to 20 minutes to boil the plums in the syrup.
Seasonable from August to October.