Put the cider into a porcelain-lined pan, add sugar, cinnamon, mace, doves and allspice, then boil together until the syrup is clear. Put the prunes in a large stone jar; pour the boiling hot mixture over them and let stand for twenty-four hours. Pour the syrup into a saucepan, bring it to boiling point, pour it over the fruit, and let stand for one day.
Boil down the syrup, then skim it, add the prunes and cook until they are dear.
Seal in jars.