It is sometimes made with the whole skins and pulp of the fruit, sometimes with the pulp only. In either case the fruit is first to be baked or boiled in a stone jar till it is tender, and the stones will separate. If the skins are to be used, merely take out the stones with a spoon, then measure it into the preserving pan. If the skins are objected to, rub it through a very coarse sieve, that so they may be retained with the stones. Having measured the fruit, set it over a clear brisk fire, and let it boil quick till the liquid has evaporated and the fruit becomes quite dry; then add loaf-sugar powdered, in the proportion of half a pound to a quart of fruit, and let it go on boiling till the jam candies to the sides of the pan. The stones should be cracked, and the kernels skinned and boiled in the jam; this gives it a very pretty appearance, but some people object to it. It should be put out in shallow vessels, such as potting jars, saucers, and so forth, and turned out when brought to table.