Greengages. Sugar.

Wipe the fruit, and prick the skins with a needle. Put the fruit into a preserving pan with just enough water to cover, set over a gentle fire until it begins to simmer, then skim out the fruit, putting it on a sieve to drain. Add three pounds of sugar to the water in which the greengages were boiled; boil quickly, skimming until the syrup sticks to the spoon; now put in the fruit and boil until the syrup bubbles, then pour it all in a large bowl and allow to stand over night.

Drain the syrup from the fruit, let it boil up quickly, pour it over the fruit again, and stand another day, then boil all together for six minutes; pour into jars and seal.