Proportions. Three cups of water; one and one half cups of sugar; plums as needed.

Method. Select any fine-not too ripe plums, prick each one several times with a wooden toothpick, heat the sirup, and when clear and boiling drop in as many plums as will fill one jar. Let them boil slowly until soft enough to be pierced easily with a silver fork, then place fruit in hot jar, pour the sirup over it, and seal as other fruit. Some prefer to have the plums skinned. In that case, pour on boiling water, then plunge plums in cold water and strip off the skins. If this method is used, put some of the skins in the sirup and boil a few minutes, then take out and let juice drain back into kettle. The skins impart a good color and flavor.