A Fine Preserve of the Green Orange Plum

Remove stalks from the plums and weigh them.

Gash the plums well with a silver knife.

Throw the plums into a preserving pan.

Keep them gently stirred over a moderate fire until they yield sufficient juice to prevent burning.

After this, boil the plums quickly until the stones are entirely detached from the flesh.

Remove the plums as they appear on the surface.

When the preserve looks quite smooth and is well reduced, stir in three-quarters of a pound of sugar beaten to a powder for each pound of plums.

Boil the mixture very quickly for half an hour or more.

Add blanched kernels of part of the fruit a few minutes before pouring out, and wipe them very dry after blanching.

Put the preserve into small molds or pans when done.