Twelve quarts of greengage plums; one pint of water; one pound of sugar. Put the sugar and water on the stove in the preserving kettle. Prick each plum with a needle to prevent bursting, and as soon as the sugar is dissolved, turn the fruit into the kettle. Heat very slowly to a boil, and cook for five minutes. Fill the jars to the rims with the plums alone, pour over them the scalding liquid until full to overflowing. Purple plums may be canned in the same way.