Take ripe damson plums, pick them carefully and wash them in two waters, measure them and to three quarts of plums, allow one pint of water. Put them into a porcelain preserving kettle and boil them twenty minutes; then put them into a wire sieve, a small quantity at a time, and press all through excepting the skins and stones. Then measure them and to one quart of the strained plums put one pint and a half of sugar; mix it well together and set it over a slow fire and boil it thirty min-utes, stir it with a wooden spoon all the time it is on the fire.
Wash the plums in cold water and drain them through a colander, then pick them carefully, taking out all the blemished ones, then weigh them. To eight pounds of plums, allow six pounds of sugar and one pint of water, put the sugar and and water into a preserving kettle, and when it comes to a boil put in the plums and keep turning them over with a skimmer until they begin to boil. Then let them boil just five minutes, put them hot into glass jars hermetically sealed.
Pick and wash the cranberries and then measure them. To one quart of cranberries put one pint of water and boil them fifteen minutes, stirring them with a wooden spoon to prevent them from sticking, then rub them through a wire sieve, all excepting the skins. To one pint of the cranberry juice put one pint of white granulated sugar; mix it well together before putting it on the fire. As soon as it boils skim it as quick as you can, it is jelly in two minutes. Put it into jelly glasses or jars. It moulds beautifully.
The pear shaped quinces are the best for all purposes. Wash the quinces, wipe them, remove the blemishes and blossom end, pare them, cut them in halves and divide each half in three pieces. Take out the cores and save them and the skins for jelly. To one pound of quinces allow half a pound of white granulated sugar and half a pint of water, mix the sugar and water together in the preserving kettle and put in the quinces. The water should be even with the quinces; cook them over a low fire until they are soft enough for a fork to go easily through them, but must not break them. Put them hot into glass jars hermetically sealed.
To one pound of quinces put one pound of white granulated sugar and half a pint of juice. Take large, yellow, ripe, pear shaped quinces, and after they are washed, wiped, blemishes and blossom end removed, pare them, quarter them and take out the cores. To one pound of skins, cores and seeds, put one pint of water. Boil them twenty minutes, then put them into a wire sieve and then strain the juice through a linen cloth. If there is not juice enough add some water; put the quinces and juice into the preserving kettle with half of the sugar and cook them until they are soft enough for a fork to go through them, then put in the other half of the sugar, and when it is all dissolved and begins to boil take them off the fire, cover them and let them stand two days, then set the kettle on the fire and when it is boiling hot take the quinces out onto large plates, boil up the syrup and skim it well, return the quinces to the kettle and when they are hot again put them into glass jars with double writing paper cut to fit the inside, dipped in brandy.