2960—Plum Jam

Allow twelve oz. of loaf-sugar per lb. of stoned plums.

Dissolve the sugar; skim, set it to boil for seven or eight minutes, and proceed for the cooking as directed under apricot jam.

Remarks:—(1) It is a mistake to let the plums macerate in the sugar for some hours previously, for the acid they contain causes them to blacken, and the colour of the jam is thus spoiled. (2) In order to have greengage jam of a fine, green colour, do not cook more than from six to eight lbs. of it at a time, and cook that quantity as quickly as possible.