Cooking Plums 351 



a syrup, using equal measures of sugar and water, or 

 less sugar if the plums are very sweet. When the 

 syrup boils, fill the cans with it to overflowing. Lay 

 on the covers and set the cans on straw or wood in a 

 kettle or boiler of boiling water. Let them boil for 

 one-half an hour; remove the cans, and screw down 

 the covers tightly. If the juice should have boiled 

 over and the cans are not quite full, one need not refill 

 them with syrup, for when the covers are screwed on 

 while the fruit is still hot, the plums keep perfectly 

 whether the cans are full or not. 



Some cooks say that plums cooked in the syrup 

 are apt to be tough. If any difficulty of this sort is 

 experienced, the following directions may be followed: 

 Steam or cook the fruit in a porcelain-lined kettle until 

 tender, put in cans that have first been treated with 

 boiling water, and cover with boiling syrup made of 

 equal parts of granulated sugar and water, filling the 

 can to the top; then run a silver knife around the can 

 inside to let out the air, and seal at once. 



Canned plums may be used for pies and for mixing 

 with or flavoring other fruits. Plums are often canned 

 without sugar to be used in the winter for making 

 fresh plum butter. The juice of canned plums makes 

 excellent jelly. 



Preserves. — Plum preserves are hard to beat. 

 Plums with solid flesh which does not cook to pieces 

 make the best preserves. Large, freestone varieties 

 like Italian Prune, Goliath or Sharp, are especially de- 

 sirable. When the natives are used, those varieties 

 like Wildgoose, Fanning and Milton, which peel easily, 

 should be chosen. 



Weigh the plums, and to each pound of fruit allow 

 a pound of sugar. Peel the fruit, scalding first for 

 a few moments in boiling water if necessary. Throw 

 them into a large earthen jar, putting in first a layer of 



