Proportions. One and one half pounds of stoned blue plums; one and one half pounds of sugar; one half pound of seeded raisins; one fourth pound of shelled walnuts; outer skin of one orange; one tablespoon of orange juice; water as needed.

Method. Quarter the plums, pare outer skin from orange, cut into tiny shreds, boil in a little water until tender. Cut walnuts and raisins into shreds, add the orange juice, then put all into kettle with enough water to prevent burning, and cook until it begins to thicken. Add half of the sugar and cook ten minutes, then add rest of sugar and cook until conserve is quite stiff and jellies when tested on a saucer. Seal like jam.